French Toast Bread Pudding
“It’s basically dessert for breakfast, but you really only live once. If you top it with the Balsamic Berry Compote it’s practically a health food item. Don’t quote us on that, we’re food bloggers not nutritionists. ”
Ingredients
1 Loaf of Challah or Brioche, cut into 1 inch cubes
1 cup of heavy cream
3 eggs
1 TBSP of butter
1/4 cup of sugar
1/4 cup of brown sugar
1/2 TBSP of cinnamon
1/2 TBSP of cardamom
1/2 TBSP of nutmeg
1/2 TBSP of vanilla extract
1 TSP Kosher salt
Directions
Preheat oven to 350 degrees
Lightly butter an oven safe baking dish, and set aside
Heat heavy cream, butter and spices on medium-low heat until the butter melts. Set aside and let cool to room temperature.
Whisk eggs, and incorporate into the cooled cream. It is VERY important that the cream has cooled to room temperature, otherwise you will scramble the eggs.
If you are pressed for time, slowly whisk one cup of warm cream into the eggs. This will “temper” the eggs, and make them more stable to add to the rest of the cream without scrambling. If that sounds insane to you, be patient and cool your cream…know yourself.
Pour the custard over the bread cubes and stir to coat them all evenly. Let the bread soak in the custard mixture for 10-15 minutes to allow the custard to soak all the way into the bread.
Press the soaked bread into the baking dish, and pour the residual liquid over the
top.
Bake at 350 for 35-40 minutes, or until the top is golden brown and crisp
Brush with butter and sprinkle with powdered sugar. Serve warm with warm maple syrup, or fruit compote.
Berry Compote
This is also very good in your Champagne, Prosecco, or sparkling wine of choice. Add a tablespoon to your glass instead of OJ; heaven.
Ingredients:
1 1/2 cups of frozen berries
4 TBSP Balsamic Vinegar
1/4 cup of sugar
Combine all ingredients in a saucepan on medium-low heat
Simmer for 10-15 minutes, and serve warm
Optional: puree until smooth with an immersion blender