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French Toast Bread Pudding!!
By The Chef | December 25, 2007
This year for Christmas we ‘re-started’ the tradition of spending Christmas morning with family. We had it going several years ago, but I ended it after some family problems came up. This year we decided to start it up again, but at our house since our kids are the youngest. It was mayhem! Good mayhem, but mayhem all the same! I had written to my sister in law to see if she had any ideas for a breakfast casserole. I love them, but when I read the recipe, none of them sound good–so I was going for her expert opinion. She sent over a recipe for savory breakfast casserole and one for French Toast Bread pudding. The casserole was what I was looking forward to the most, but it didn’t cook well–but the French Toast was a family favorite. In fact, I’ll be making it again for our New Years Eve sleep over with the old neighbors.
Here’s the recipe…Enjoy!
1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows
Maple syrup
Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F.
Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.
Praline Topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Topics: Uncategorized |
December 30th, 2007 at 11:16 pm
Oh my goodness, does that sound wonderful!
Karen’s last blog post..Did You Search For These?
December 31st, 2007 at 11:39 am
That sounds delicious, good thing I’m not making a resolution to lose weight!
January 23rd, 2008 at 6:57 am
YUM-O!! I absolutely LOVE bread pudding and can’t wait to try this recipe. I would love to feature this recipe on my blog. Let me know if you would like to share it with my readers. If so, I’ll place it on the blog and include in the newsletter, with a link back to you of course
Thanks much for the recipe!!
January 23rd, 2008 at 11:35 am
Hey Cheap Gourmet, Feel free to use the recipe. It’s really not mine to begin with–but it is OOOH so good!!
January 23rd, 2008 at 9:08 pm
[...] Please note the photograph below was “borrowed” from Windy City Restaurant Hopper. You can also obtain the recipe for French Toast Bread Pudding by clicking here. [...]