7:38 PMPosted by Sugar and Spice
French Toast Bread Pudding
12 slices of cinnamon bread (regular white bread or raisin bread may be used as a replacement)
1/2 cup of butter (softened to room temperature)
1 cup of granulated white sugar (plus a bit more)
1 tablespoon of vanilla extract
1 quart of half and half
1/2 teaspoon of cinnamon (ground)
1/8 teaspoon of nutmeg (ground)
Preheat your oven to 325 degrees.
Slice your croissants length-wise, into quarter-inch strips.
Butter the bottom of a nine-by-thirteen inch baking pan.
Butter one side of each piece of bread, and layer them in the bottom of the pan, alternating with strips of croissant.
In a mixing bowl, use an electric mixer to beat the eggs on medium-high speed until they become somewhat thickened (about five minutes).
Add the sugar and vanilla, and continue to beat until combined.
Next, lower the speed, and add the half and half, mixing until smooth.
Pour the wet mixture over the bread in the pan slowly, until the bread has absorbed the mixture, and all of the mixture is in the pan.
In another bowl, mix the cinnamon and nutmeg with 1/8 teaspoon of granulated sugar (the extra mentioned above). Sprinkle this mixture over the bread.
Find a larger baking pan, and fill it half-way with hot water. Place this pan in the oven.
Carefully place the baking pan into the larger water-filled pan, and bake for 45-50 minutes at 325 degrees.
Throw out the water, and chill the bread pudding until cooled (at least a couple of hours, or overnight).
Enjoy with maple syrup, a sweet sauce, preserves, whipped cream, or mascarpone cheese.
YBR April Issue