FRENCH TOAST BREAD PUDDING
This recipe takes all that creamy-crispy goodness from bread pudding and transforms it into a breakfast classic. And a little chocolate doesn't hurt to make breakfast or brunch extra special.
Provided by Food Network Kitchen
Categories dessert
Time 7h30m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Cut the bread lengthwise into 1-inch-thick strips, cutting as far down through the loaf as you can without cutting all the way through. Rotate the bread 90 degrees and cut 1-inch strips in the other direction, without cutting all the way through. Put the loaf into a 1 1/2-quart oval baking dish.
- Whisk the milk, brown sugar, cinnamon and eggs in a medium bowl until smooth. Pour the egg mixture over the bread, making sure it gets in all the crevices. Stuff the chocolate pieces in between the rows. Cover and refrigerate for 6 hours and up to overnight.
- Preheat the oven to 325 degrees F.
- Uncover the bread and drizzle with the butter. Put the baking dish in a larger baking dish and pour hot water into the larger dish until it comes 1 inch up the sides of the smaller dish. Bake until the eggs mixture is completely cooked and the top of the bread is dark golden brown and crispy, 60 to 65 minutes. Remove from the oven and sprinkle with confectioners' sugar. Serve with maple syrup on the side for dipping.
FRENCH TOAST BREAD PUDDING FROM ANIMAL KINGDOM LODGE RECIPE - (4.5/5)
Provided by á-9642
Number Of Ingredients 18
Steps:
- Cut bread into 1×1 cubes and place into a Lexan. Mix egg yolks, cinnamon, salt, sugar, syrup and heavy cream together in a cambro. Pour egg mixture into the bread and mix thoroughly. Place Mixture into container and sprinkle granulated sugar on top with 4 butter pats. Place in a 350 degree oven for 25 minutes. Caramel, Banana and Nut Topping: Have sliced bananas and place them in warm caramel sauce. Add pecans to the caramel sauce. Caramel: Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook while whisking gently for 5 to 7 minutes, until it gets thicker. Add the vanilla and cook another minute to thicken further. Turn off the heat, cool slightly and pour the sauce into a jar. Refrigerate until cold.
FRENCH TOAST BREAD PUDDING
Steps:
- Preheat the oven to 350 degrees.
- Arrange the bread in two layers in a 9 by 13 by 2-inch baking dish, cutting the bread to fit the dish. Set aside.
- In a large bowl, whisk together the eggs, half-and-half, honey, orange zest, vanilla, and salt. Pour the mixture over the bread and press the bread down. Allow to soak for 10 minutes.
- Place the baking dish in a larger roasting pan and add enough very hot tap water to the roasting pan to come an inch up the side of the baking dish. Cover the roasting pan tightly with aluminum foil, tenting it so the foil doesn't touch the pudding. Make two slashes in the foil to allow steam to escape. Bake for 45 minutes, remove the aluminum foil, and bake for another 40 to 45 minutes, until the pudding puffs up and the custard is set. Remove from the oven and cool slightly.
- With a small sieve, dust lightly with confectioners' sugar and serve hot in squares with maple syrup on the side.
FRENCH TOAST BREAD PUDDING WITH PUMPKIN MAPLE SYRUP
Soaking bread in custard makes the best French toast, so it made perfect sense to transform everyone's favorite breakfast into a communal confection. There are zillions of bread pudding recipes, but this one has a perfect proportion of bread to custard, and the pumpkin maple syrup makes this a damn near perfect autumn brunch dish.
Provided by Chris Santos
Categories main-dish
Time 2h40m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- 1. To make the creme fraiche: Whisk all of the ingredients together in a small bowl. Cover and let stand at room temperature for at least 1 hour. (If you have the time, refrigerate the creme fraiche mixture overnight. Let stand at room temperature for 1 hour before serving.)
- 2. To make the bread pudding: Position a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly butter a 9-by-13-inch baking dish. Have ready a large roasting pan to hold the baking dish.
- 3. Whisk the eggs and sugar well in a large bowl. Whisk in the cream, milk, and cinnamon. Add the bread cubes and mix well. Let stand 5 minutes for the bread to soak up some of the liquid. Pour into the baking dish. Cover tightly with aluminum foil.
- 4. Place the baking dish in the roasting pan. Put the pan on the oven rack, and carefully pour enough boiling water into the roasting pan to come about 1/2 inch up the sides of the dish. Bake for 30 minutes. Uncover and bake until the pudding is barely browned and feels set when pressed gently in the center, about 30 minutes more. Remove from the roasting pan and let stand for 5 minutes.
- 5. Meanwhile, make the syrup: Whisk all of the ingredients together in a medium saucepan. Bring to a simmer over medium heat. Remove from the heat and keep warm.
- 6. Spoon the pudding into individual bowls and top with dollops of the spiced creme fraiche. Serve immediately, with the warm pumpkin syrup passed on the side.
FRENCH TOAST BREAD PUDDING
Is it French toast or bread pudding? It's both, and it's a delicious brunch dish to make for family and friends.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Number Of Ingredients 10
Steps:
- Butter an 8-inch square baking dish; line bottom with 4 slices bread. Sprinkle with half of each cheese. Top with chives. Layer with remaining bread and cheese.
- Whisk together eggs, milk, melted butter, cayenne, salt, and pepper. Pour mixture into baking dish. Cover; refrigerate at least 6 hours (or overnight).
- Preheat oven to 325 degrees. Bake bread pudding until puffed and golden, about 40 minutes. Let stand 10 minutes before serving.
FRENCH TOAST BREAD PUDDING
A wonderful make ahead addition to your Sunday brunch! Prep times includes overnight preparation time!
Provided by Kimke
Categories Dessert
Time P1DT1h35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Butter 11x7x2-inch glass baking dish.
- Place bread in dish.
- Whisk eggs and next 5 ingredients in medium bowl to blend; pour over bread.
- Using spatula, lightly press down on bread to moisten completely.
- Cover with foil and chill overnight.
- Place foil-covered dish in cold oven.
- Set oven at 350°F and bake 30 minutes.
- Remove foil and continue to bake until pudding is puffed and golden brown, about 35 minutes longer.
- Spoon pudding onto plates, sprinkle with toasted nuts, and serve with warm maple syrup.
Nutrition Facts : Calories 440.5, Fat 19.2, SaturatedFat 5.2, Cholesterol 285.8, Sodium 401.5, Carbohydrate 50.5, Fiber 2.3, Sugar 24.1, Protein 16.9
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