Challah French Toast Bread PuddingI got the ingredients together last night and refrigerated them, then this morning, I combined the bread and custard for it's "overnight" soak. It was ready for me to bake when I got home from work this evening. I think I baked it for too long (I just put it in the oven for 45 minutes and didn't check on it), since it was a little dry. If I make it again, I think I might add more vanilla or cinnamon, or at least eat it with syrup, to make it taste more french toasty.
- most of 1 loaf of challah or brioche, most of the crust removed, cut into large cubes (about 1.5″)
- 4 eggs, beaten
- 2 cups milk (or buttermilk is good too)
- 1 teaspoon vanilla, or seeds scraped from one fresh vanilla bean
- ½ teaspoon cinnamon
- ½ teaspoon salt
- 3 tablespoons sugar (or honey, or sweetener of your choice)
- 1 tablespoon butter
- Butter a large casserole and fill with the bread.
- Whisk the milk, vanilla, cinnamon, salt and sugar into the eggs.
- Pour the custard mixture over the bread and toss.
- Refrigerate overnight. This might not be all that necessary, but I haven’t tried skipping it. It would probably be fine.
- Preheat the oven to 375°F. Give the bread mixture one more toss with a light touch, trying to “fluff” it up a bit. Bake until lightly golden brown and a toothpick inserted in several spots comes out dry (an internal temperature of about 190°F. is good). This will probably take about 45 minutes.
- Optionally sprinkle with powdered sugar and serve. Maple syrup is good too.
Tuesday, March 6, 2012
Challah Bread Pudding
I tried out this recipe today, and it turned out well, Challah French Toast Bread Pudding.