Cinnamon Toast Flan A Bread Pudding Recipes

JULIA'S CINNAMON TOAST FLAN (BREAD PUDDING)

Steps:

• Instructions Preheat the broiler. Prepare a baking dish by greasing with 2 tablespoons of the softened butter. Set aside. Butter the slices of cinnamon bread with the remaining butter on one side. Sprinkle with cinnamon sugar. Arrange on a baking sheet and place it under the broiler for a few seconds, until the bread is toasted and the golden. This takes just a little bit of time. Remove from the oven and cut into triangles, quartered. Heat the oven to 350 degrees. Make the crème anglaise by whisking the eggs in a small saucepan using an electric beater (this an also be done by hand). Incorporate the sugar in a slow steady stream, and continue whisking until the eggs are paler in color and thicker, about 3 minutes or so. Drizzle in about 1/4 cup of the scalded milk while whisking, and slowly incorporate all the milk. Place the saucepan over medium-low heat and stir constantly with a wooden spoon until it begins to thicken. This transformation can happen very quickly, be careful not to overheat the custard as it can curdle. Once the custard coats the back of your wooden spoon, strain the crème anglaise into a bowl. Stir in the vanilla. Layer the slices of bread buttered side up in the baking dish. Drizzle with a coating of crème anglaise, then place another layer of bread on top, followed by more crème anglaise. Bake in a water bath by placing the baking dish in a larger pan and filling halfway with boiling water. Bake for about 30 minutes, or until a toothpick inserted about an inch away from the edge of the baking dish comes out clean.

CINNAMON TOAST PUDDING

Steps:

• Preheat oven to 400 degrees F.
• Butter baking dish and set aside. In a small bowl, combine butter, 1/4 cup sugar, cinnamon and salt. Generously butter both sides of brioche bread with butter mixture. Toast on a baking sheet in the oven 5 to 10 minutes, or until bread turns golden brown. Cut toast on a diagonal into triangles and arrange in the prepared baking dish. In a medium bowl, whisk together eggs, heavy cream, yogurt, orange juice, salt, remaining sugar, and vanilla. Stir in grapes and pour over bread slices in baking dish. Let rest 10 minutes for bread to absorb some of the egg mixture, gently pressing down a few times to help absorb. Bake 25 to 30 minutes until crust is golden and crispy in parts and custard is set. Remove from the oven, dust with powdered sugar, drizzle with maple syrup and serve.

CINNAMON TOAST FLAN (A BREAD PUDDING)

Steps:

• Butter the bread slices on one side, using half the butter. Arrange them buttered side up on a broiling rack and sprinkle cinnamon sugar over each. Watching carefully, broil a few seconds, until sugar bubbles up. Cut each slice into 4 triangles. Smear the remaining butter inside the baking dish, and fill with the toast triangles, sugar side up.
• Make a custard sauce or crème anglaise* with the eggs, yolks, sugar, milk and vanilla, and pour half through a sieve over the toast. Let soak 5 minutes, then sieve on the remaining custard.
• Place the dish in a roasting pan and set in the lower-middle of a preheated 350°F. oven. Pour boiling water into the pan to come halfway up the baking dish. Bake for 25 to 30 minutes, keeping the water bath at just below the simmer. It is done when a skewer plunged into the custard an inch from the side comes out clean.
• Serve hot, at room temperature, or cold, accompanied with a fruit sauce or cut-up fresh fruits. (It will keep 2 days in the refrigerator.)
• *Crème Anglaise:
• Whisk the eggs in a 2-quart stainless-steel saucepan, adding the sugar by spoonfuls. Continue whisking for 2 to 3 minutes, until the yolks are thick and pale yellow and "form the ribbon." By dribbles at first, stir in the hot milk. Set over medium heat, stirring slowly and continuously with a wooden spoon, reaching all over the bottom of the pan as the custard gradually heats and thickens'do not let it come near the boil. If it seems to be getting too hot, lift pan up, then continue as the sauce thickens. You are almost there when surface bubbles begin to disappear and you may see a whiff of steam arise.

CINNAMON TOAST FLAN-A BREAD PUDDING

Steps:

• Butter the bread slices on one side, using half the butter. Arrange them buttered side up on a broiling rack and sprinkle cinnamon sugar over each. Watching carefully, broil a few seconds, until sugar bubbles up. Cut each slice into 4 triangles. Smear the remaining butter inside the baking dish, and fill with the toast triangles, sugar side up.
• Make a custard sauce (crème anglaise, page 78) with the eggs, yolks, sugar, milk, and vanilla, and pour half through a sieve over the toast. Let soak 5 minutes, then sieve on the remaining custard.
• Place the dish in a roasting pan and set in the lower-middle of a preheated 350°F oven. Pour boiling water into the pan to come halfway up the baking dish. Bake for 25 to 30 minutes, keeping the water bath at just below the simmer. It is done when a skewer plunged into the custard an inch from the side comes out clean.
• Serve hot, at room temperature, or cold, accompanied with a fruit sauce or cut-up fresh fruits. (It will keep 2 days in the refrigerator.)