Monday, December 12, 2011

French Toast Bread Pudding

I love French toast, but bread pudding??? I have always stayed away from bread pudding just because it sounds really disgusting, that is until a few months ago when I went to breakfast with a friend and decided to try a bread pudding French toast (A slice of bread pudding battered and fried like French toast). Yep, I was right, bread pudding was disgusting. Months went by and as I was watching a bread pudding episode of Sugar High on Food Network,  I began to rethink my hatred of it. I hesitantly went to the kitchen and made a chocolate bread pudding that turned out surprisingly good, which got me thinking...French Toast Bread Pudding.


At least once a month I stand in front of the stove for an hour, slaving away over french toast, finally sitting down to eat after everyone has had their 2nds or 3rds. By making french toast into a bread pudding maybe I could finally eat with my family.
Using my favorite French toast recipe, Norma's Crunchy French Toast, as a guide, I was still having doubts as I was putting the bread pudding into the oven. To my delight the French Toast Bread Pudding turned out wonderful. It was slightly crusty on the top and around the edges, more firm than goopy in the middle, and the French toast flavor...was to die for. I am soo going to make this Christmas morning.

Krispie Caramel French Toast Bread Pudding
Adapted from Norma's Crunchy French Toast

*Warning - I tried making this with Texas Toast and it was way to dry, stick with Brioche.

Rice Krispie Topping
1 cup Rice Krispies
Dash of nutmeg
1 1/2 tsp cinnamon
3/4 tsp cocoa powder
3 tsp sugar
Pinch of salt

French Toast
1 loaf stale bread (I used 1/2 Pullman and 1/2 Brioche)
3 eggs
2 cups heavy cream
1 tbs Grand Marnier
3/4 cup sugar
1 1/2 tsp vanilla
1 tbs cinnamon
pinch of salt

The night before:
Prepare the topping - In a small bowl stir together Rice Krispies, cinnamon, nutmeg, cocoa powder and sugar. Cover with plastic wrap and set aside.
Cut bread into 1/2 inch cubes and fill a 9x13 baking dish with the cubes. Cover with plastic wrap.
Combine the eggs, sugar, vanilla, cinnamon, heavy cream and Grand Marnier. Whisk until incorporated. Cover with plastic wrap and refrigerate until morning.

The morning of:
Remove all of the plastic wrap (:
Pour cream mixture over the bread cubes, pressing down on the cubes to thoroughly soak bread.
Preheat oven to 350 degrees
Bake for 30 minutes. Sprinkle Rice Krispie Topping and continue baking for another 10 minutes.
Serve with caramel sauce.

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