Alices Curious French Toast Bread Pudding Recipes

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FRENCH TOAST BREAD PUDDING



French Toast Bread Pudding image

Provided by Ina Garten

Categories     dessert

Time 1h55m

Yield 8 servings

Number Of Ingredients 8

1 challah loaf, sliced 3/4-inch thick
8 extra-large eggs
5 cups half-and-half or milk
3 tablespoons honey
1 tablespoon grated orange zest
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
Confectioners' sugar and pure maple syrup, for serving

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.

PRALINE FRENCH TOAST BREAD PUDDING



Praline French Toast Bread Pudding image

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

One 1-pound loaf challah (preferably the braided one) or brioche
8 extra-large eggs
2 cups heavy whipping cream
1 1/2 cups whole milk
1 cup granulated sugar
1 tablespoon pure vanilla extract
1/2 teaspoon table salt
1/2 teaspoon ground nutmeg
For the Praline Topping
1/2 cup (1 stick) unsalted butter, softened
1 cup firmly packed dark brown sugar
3/4 cup coarsely chopped pecans
1 teaspoon ground cinnamon
3 tablespoonsn maple syrup for drizzling

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



Alice's Curious French Toast Bread Pudding image

Provided by Haley Fox

Categories     Milk/Cream     Dessert     Bake     Dinner     Winter

Yield Makes 8 servings

Number Of Ingredients 23

French toast:
6 eggs
1 cup heavy cream
1 cup sugar
1 1/2 tablespoons pure vanilla extract
1 tablespoon freshly squeezed orange juice
1 tablespoon freshly squeezed lemon juice
1 1/2 teaspoons ground cinnamon
1 loaf brioche (or challah, as a second choice), cut into eight 3/4-inch- thick slices
Butter, for the pan
Pudding base:
1/4 cup heavy cream
1 tablespoon Apricot Brandy tea leaves (see Resources)
4 1/2 large egg yolks
Half of 1 large beaten egg
1/2 cup sugar
1 1/2 tablespoons pure vanilla extract
For serving (optional):
Pure maple syrup
Crème anglaise
Fruit coulis
Confectioners' sugar
Fresh fruit

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!

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