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 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
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
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
FRENCH TOAST BREAD PUDDING
Categories Egg Breakfast Brunch Bake Pecan Maple Syrup Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Butter 11x7x2-inch glass baking dish. Place bread in dish. Whisk eggs and next 4 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.
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
This is my version of bread pudding. I can't stand the common soggy bread and bland flavor, so my mom and I thought of this! Let me know what you think!
Provided by hum_butterfly
Categories Dessert
Time 2h15m
Yield 18 pieces, 18 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees.
- In a large bowl, throughly mix the first group of eggs, sugars, spices, salt, vanilla, and buttermilk.
- Dip the challah bread in the mix and cook in a pan until nicely browned on both sides. There will be just enough of the mix to dip all the pieces, but if you're worried make a tiny bit more.
- Dice the french toast into 1 inch pieces and place in a large greased casserole dish (it should be a bit bigger and deeper than a 9"x13" inch glass dish).
- In a large bowl, throughly mix the second group of eggs, sugar, butter, spices, salt, vanilla, and milk.
- Pour over the diced french bread and mix to make sure all the pieces have been coated. If the custard doesn't reach the top, don't worry, it won't.
- Bake uncovered in the oven for 15 minutes, and then cover with foil for about 1 hour 15 minutes, or until the custard sets.
- Take out and uncover. After it cools completely, it can put in the refrigerator.
- Enjoy!
Nutrition Facts : Calories 583.4, Fat 18.1, SaturatedFat 8.5, Cholesterol 292, Sodium 654.9, Carbohydrate 88.9, Fiber 1.3, Sugar 58.9, Protein 16.6
PRALINE FRENCH TOAST BREAD PUDDING
Provided by Alan Rosen
Categories Egg Breakfast Brunch Dessert Bake Pecan Chill Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 generous servings
Number Of Ingredients 14
Steps:
- 1. Generously butter a rectangular baking dish (13 x 9 x 2 1/2 inches); use the prettiest one you have. Set out a large shallow pan for the water bath. Cut the bread across into 3/4-inch-thick slices. If you are not using a braided bread, cut slices into four triangles each. Arrange bread slices in rows, leaning and overlapping them, if necessary.
- 2. In a large bowl, using an electric mixer, beat the eggs on high until light golden and slightly thickened, about 3 minutes. Beat in the cream, milk, granulated sugar, vanilla, salt, and nutmeg. Pour over the bread in the dish, lifting the bread up slightly to pour between the slices and letting the custard soak in (this is important; see The Junior's Way).
- 3. Using a pastry cutter or two knives, combine all praline topping ingredients, except syrup. Using your hands, spread the mixture over the top of the soaked challah, pushing some down between the slices. Cover the plastic wrap and refrigerate for at least 1 hour or preferably overnight.
- 4. Preheat the oven to 350°F. Remove the plastic wrap and drizzle the maple syrup over the top. Place the dish in the center of a larger pan. Pour hot water into the pan until it comes 1 inch up the side of the baking dish. Bake until the pudding is puffy, souffléd, and golden brown, 35 to 40 minutes (don't let it overbake or get too brown). Touch it: The top should be spongy, not dry or crusty. The bread pudding is best served piping hot, right out of the oven.
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5/5 (13)Total Time 2 hrs 30 minsCategory BrunchCalories 604 per serving
- Preheat the oven to 400°F. Use 1 tablespoon of the butter to grease a 10-inch bundt pan, or a 10 x 3 or 4-inch cake pan. Grease the pan very well!
- If the bread has a thick crust, use a serrated knife to cut it off. If it's a soft, thin crust, there's no need to. Then cut the slices in half or fourths.
- In a large saucepan, whisk the eggs with the milk, half and half, sugar, vanilla, cinnamon and salt, until it's blended. Place the pan over medium-low heat and let it warm only enough to dissolve the sugar, about 2 minutes. Set aside.
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- Preheat your oven to 325°F and coat a 9"x13" baking dish with butter or non-stick cooking spray.
- In a large bowl, beat together the eggs, cooled melted butter, vanilla extract, heavy cream, and milk until light and airy.
- To the egg mixture, whisk in the granulated sugar, brown sugar, and cinnamon until incorporated.
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