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.
BEST EVER BREAD PUDDING
The secret to incredible bread pudding with a soft middle and crisp edges starts with leftover dinner rolls. I picked up the rich brown sugar sauce recipe from my friend Kathryn Gartmann. A big drizzle of it takes this dessert over the top and really makes it the best bread pudding ever. -Maria Petrella, Taste of Home Prep Cook
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 15 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Whisk together the first 10 ingredients until blended. Gently stir in bread. Transfer to a greased 3-qt. or 13x9-in. baking dish. Sprinkle with brown sugar; let stand until bread is softened, about 15 minutes. Bake until puffed and a knife inserted in center comes out clean, 40-45 minutes., Meanwhile, for sauce, melt butter in a large heavy saucepan over medium heat. Add brown sugar; stir until dissolved. Gradually stir in cream. Bring to a boil. Reduce heat; simmer until thickened, 15-20 minutes, stirring constantly. Remove from heat; add vanilla, sea salt and baking soda, stirring well. Serve sauce with warm bread pudding.
Nutrition Facts : Calories 497 calories, Fat 29g fat (17g saturated fat), Cholesterol 151mg cholesterol, Sodium 540mg sodium, Carbohydrate 49g carbohydrate (26g sugars, Fiber 2g fiber), Protein 9g protein.
FRENCH QUARTER BREAD PUDDING
Very yummy addition to any brunch buffet. This is an old family heirloom from my French auntie. Serve with a lemon or bourbon sauce. Enjoy!
Provided by SANTACRUZ
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h20m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Cut bread into 1 inch thick slices. Arrange bread slices and pecans on a baking sheet and drizzle with melted butter; toast lightly.
- In a large bowl, beat together eggs, cream, milk, cinnamon, nutmeg, sugar and vanilla. Put bread and pecans in a lightly greased 7x11 in casserole dish. Pour egg mixture over bread. Make sure that bread slices are saturated with liquid.
- Bake in preheated oven for 60 minutes, until golden. Serve warm.
Nutrition Facts : Calories 505.3 calories, Carbohydrate 63.6 g, Cholesterol 114.5 mg, Fat 23.6 g, Fiber 2.2 g, Protein 11.9 g, SaturatedFat 11.3 g, Sodium 420.3 mg, Sugar 28.8 g
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.
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.
ALICE'S CURIOUS FRENCH TOAST BREAD PUDDING
Provided by Haley Fox
Categories Milk/Cream Dessert Bake Dinner Winter
Yield Makes 8 servings
Number Of Ingredients 23
Steps:
- 1. Preheat the oven to 350°F.
- 2. In a large mixing bowl, combine the eggs, heavy cream, sugar, vanilla extract, orange and lemon juices, and cinnamon. Whisk the mixture until it is smooth and combined, but do not overbeat it. Place each slice of bread into the mixture and let it absorb the liquid thoroughly. Set the soaked bread aside on a plate.
- 3. Place a griddle or a large frying pan over medium heat and coat it with butter. When the griddle is hot, cook each slice of bread until it is nicely golden on both sides, keeping the heat at a level that allows the bread to cook through evenly without burning the egg mixture. As they are cooked, set the slices aside on a plate.
- 4. While the bread is cooking, make the pudding base: Bring the heavy cream to a simmer in a small saucepan, and then remove it from the heat. Place the tea leaves in a tea strainer and steep them in the cream for 3 minutes (or simply put the loose tea in the cream, steep for 3 minutes, and then strain carefully). Discard the tea leaves and reserve the apricot Brandy cream.
- 5. In a medium bowl, combine the egg yolks, beaten egg, and sugar, and whisk to combine. Add a little of the egg mixture to the apricot Brandy cream and continuing to whisk, gradually add the remaining egg mixture until it's fully combined. Stir in the vanilla extract. Set the pudding base aside.
- 6. When all the bread has been cooked on the griddle, cut the slices into 1 × 1-inch squares.
- 7. Pour the pudding base evenly into the eight ramekins (they will be about one-fourth full), and then lay in the bread squares (the bread may extend above the edge of the ramekins). Place the ramekins on a large baking sheet, and bake for 20 minutes, or until the bread is golden and crispy and the liquid is bubbling.
- 8. To serve, drizzle maple syrup, crème anglaise, fruit coulis, and/or confectioners' sugar on top-whatever your heart desires! Slices of fresh fruit work wonderfully as a garnish or a side. Be generous, whatever you do!
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
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
FRENCH TOAST BREAD PUDDING WITH SPICED PEARS
Instead of making French toast slice by slice, assemble it bread pudding-style the night before. When you wake up, slide the dish in a cold oven, turn it on (so the dish heats up without cracking), take your shower, dress for skiing, whatever. When you're done, breakfast will be ready.
Provided by Food Network
Time 1h15m
Yield 6 servings
Number Of Ingredients 12
Steps:
- The night before, make the French toast: smear the butter over the bottom and sides of a 13 by 9 by 2-inch baking dish or other shallow 2-quart baking dish. Tear the bread into small pieces and scatter in the dish.
- In a large measuring cup or small bowl, whisk the eggs and sugar until light. Add the milk and vanilla and whisk well. Pour over the bread evenly. Tamp down the bread with a spoon or spatula to submerge each piece in egg mixture. Cover with foil, gently pressing down so the foil is right on the surface of the mixture. Refrigerate overnight.
- The next morning, remove the dish and slide it into a cold oven with the foil on. Turn oven on to 350 degrees F. After 25 minutes, gently pull off and discard the foil. Continue to bake until pudding is puffed and golden brown, about 20 more minutes.
- In the meantime, prepare the spiced pears: melt butter in a wide frying pan (preferably nonstick) over medium-high heat then add the pears. Stir until pears are coated well with butter, then sprinkle sugar, cinnamon, and a good pinch of fresh nutmeg; continue to cook about 3 minutes until pears begin to soften. Pour in 1/4 cup of maple syrup; cook until bubbly then remove from heat.
- To serve, spoon bread pudding onto plates and top with spiced pears. Pass additional maple syrup at the table.
FRENCH TOAST
Crackling around the edges and crisp on the outsides with pudding-soft centers, these thin slices of French toast taste like bread pudding, and feel especially like dessert if you smother them with maple syrup, jam or other sweet toppings. The key is to fully soak the bread, then cook the slices gently, so the insides cook through without the outsides burning. If the bread starts to brown too quickly, turn down the heat. You can double, triple or quadruple the amounts below to make enough for friends. Serve them in batches straight from the pan, or keep warm in a 200-degree oven on a plate or baking sheet.
Provided by Genevieve Ko
Categories breakfast
Time 10m
Yield 1 serving
Number Of Ingredients 6
Steps:
- In a bowl or shallow dish that will fit the bread, beat the egg, milk and a pinch of salt with a fork until very smooth and bubbly on top.
- Add both bread slices (it's OK to stack them if they don't quite fit) and soak them, turning a few times, until the mixture is fully absorbed.
- Set a large nonstick skillet over medium heat. Add the butter and swirl it around the pan until it melts. The soaked bread will be really soft, so carefully pick up each slice by sliding your whole hand under it, then setting it in the pan. Cook until the bottoms are golden brown, about 3 minutes. Flip the slices, reduce the heat to medium-low and cook until the other sides are brown, 2 to 3 minutes.
- Enjoy hot, with more butter spread over the slices and with your favorite toppings.
FRENCH TOAST BREAD PUDDING
This is a delicious breakfast recipe on a cold winter morning. Full Recipe: http://www.rhodesbread.com/recipes/view/2280
Provided by Rhodes Bake-N-Serv
Categories Breads
Time 1h20m
Yield 12
Number Of Ingredients 9
Steps:
- Cut rolls into 1-inch cubes and place in a sprayed 9x13-inch baking pan.
- In a bowl, beat cream cheese until smooth. Add eggs one at a time, mixing until smooth after each one.
- Stir in milk, half and half, 1/2 cup syrup, almond flavoring and nuts if desired.
- Pour the mixture over the bread cubes making sure all are saturated. Refrigerate several hours or overnight.
- Remove from fridge and let stand at room temperature for 30 minutes before baking. Bake at 350°F 40-50 minutes.
- Cover with foil last 15 minutes to prevent over browning if necessary.
- Remove from oven and drizzle with remaining syrup and sprinkle with powdered sugar. Serve warm.
Nutrition Facts : Calories 329.7, Fat 14, SaturatedFat 6.7, Cholesterol 155.1, Sodium 267.3, Carbohydrate 42.4, Fiber 0.5, Sugar 25.9, Protein 9.4
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.
VERY VANILLA FRENCH TOAST
These French toast slices have creamy vanilla flavor from convenient pudding mix, plus a hint of cinnamon. We like to top them with syrup or powdered sugar and fresh berries. -Linda Bernhagen, Plainfield, Illinois
Provided by Taste of Home
Time 10m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, whisk the milk, pudding mix, egg and cinnamon for 2 minutes or until well blended. Dip toast in pudding mixture, coating both sides. , In a large cast-iron or other heavy skillet, melt butter over medium heat. Cook bread on both sides until golden brown. If desired, serve with berries and confectioners' sugar if desired.
Nutrition Facts : Calories 336 calories, Fat 8g fat (3g saturated fat), Cholesterol 65mg cholesterol, Sodium 562mg sodium, Carbohydrate 57g carbohydrate (21g sugars, Fiber 2g fiber), Protein 9g protein.
FRENCH TOAST BREAD PUDDING
This recipe is made with French brioche bread, orange zest, and Grand Marnier, and served with a warm Grand Marnier Cream Sauce. It makes a perfect dessert or served with brunch.
Provided by Elizabeth W.
Categories Dessert
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Cut brioche slices diagonally and arrange in two layers in an 8x8 baking dish.
- Thoroughly whisk all ingredients and pour over arranged bread and allow to soak for 20 minutes.
- Place the baking dish in a larger roasting pan, and add enough very hot tap water to the roasting pan to come up an inch up the side of the baking dish. Cover the roasting pan tightly with aluminum foil, tenting so the foil doesn't touch the pudding. Make 2 slashes in the foil to allow the steam to escape.
- Bake at 350° for 45 minutes, remove aluminum foil and bake for another 40 to 45 minutes until the pudding puffs up and the custard is set.
- While the pudding is baking, make the cream sauce.
- In a one quart saucepan set over medium heat, combine the cream and sugar. Place the cornstarch and 1/4 cup of the Grand Marnier in a small mixing bowl and whisk to blend and make a slurry. Pour the slurry into the cream mixture and bring to a boil. Once the sauce begins to boil, reduce the heat, add the salt, and stir in the butter and remaining Grand Marnier.
Nutrition Facts : Calories 718.6, Fat 32, SaturatedFat 18.4, Cholesterol 208.8, Sodium 649.6, Carbohydrate 88.1, Fiber 2.4, Sugar 25.3, Protein 21.5
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