Bread Pudding French Toast takes a fabulous bread pudding and transforms it into a divine breakfast treat, perfect to make ahead.
Bread Pudding French Toast
By Sue Lau | Palatable Pastime
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Bread Pudding French Toast is my recipe of the day. I got the idea for it from a member on a cooking forum I belong to. They talked about taking their recipe for Bread Pudding and turning it into French toast.
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I was intrigued by the idea, but of course, I have my own ideas about bread pudding and the best way to make it for French Toast variations.
So you can count this as a two-fer: you can simply make the bread pudding if you like (It’s really good!)
Breakfast Bread Pudding
But the real fun is baking it up the night before, refrigerating it to chill it down and firm it up. Then slicing it the next morning and sizzling in butter until golden.
And face it, if you love the flavor of bread pudding, it is just not reasonable to expect to have time to bake it in the morning. Unless you bake ahead.
The interior is wonderfully creamy and souffle-like and with custardy texture and light maple flavor. But don’t stop there. Drizzle the top with even more syrup and don’t forget to have some bacon or sausage on the side!
That’s the right way to start the day. Am I right?
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Bread Pudding French Toast
Bread Pudding French Toast
Equipment
- 9x5x3 bread pan
- griddle
Ingredients
- 10 ounces brioche bread (cubed: 6 cups)
- 2 cups milk
- 3 large eggs
- 1 teaspoon vanilla
- pinch salt
- 1/3 cup granulated sugar
- 1/4 cup maple syrup
Custard wash:
- 2 large eggs lightly beaten
- 3 tbsp milk
Instructions
- Preheat oven to 350F.
- Spray a one pound loaf pan (9x5x3") with Baker's Release spray.
- Place bread cubes in the pan.
- Whisk together the milk, eggs, vanilla, salt, sugar and maple syrup.
- Pour custard mix over the bread.
- Bake for 30-45 minutes or until custard is set (test with a knife and if it comes out clean, it is ready).
- Cool mixture in the pan. You can cover with foil when it is cool and refrigerate overnight.
- To prepare, turn out the bread from the pan and slice into 6-8 pieces with a serrated bread knife.
- Whisk together custard and dip slices into it.
- Cook dipped slices in a buttered skillet until browned on both sides.
Notes
Nutrition
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Do I need to dunk the slices in a milk-egg mixture like regular French toast?
Yes.