Monday, January 21, 2013

French Toast Bread Pudding

I absolutely love bread pudding!  I have a lot of friends that think they don't like it but I promise this recipe will change their opinion.  The great thing about this dish is that you can make it ahead of time and bake it when you're going to serve brunch, etc.  It also reheats very well and for the most part you should already have the ingredients in your pantry.

For the topping I did a banana glaze to replace the syrup and to add a fruit factor.  You can definitely just use syrup though to make it easier.  So let's get started and we will trick your guests into thinking you put together a gourmet treat!

Servings: 6
Prep Time: 10 minutes, 12 hours
Cook Time: 45 minutes

Bread Pudding:
Unsalted butter, to grease your 8x8 glass pan
3/4 Loaf french bread, cut into 1" cubes
4 Eggs
1 Cup whole milk
1/4 Cup heavy whipping cream
1/4 Cup white sugar
1/4 Cup brown sugar
1 Tablespoon vanilla extract
1 Teaspoon ground cinnamon

Banana Glaze:
4 Tablespoons unsalted butter
1/3 Cup Brown sugar
2 Bananas, sliced

Grease your 8x8 glass pan on the bottom and all sides.  Cut the french bread into 1" cubes and distribute evenly in the pan.

Whisk together the eggs in a separate bowl.  Then add milk, heavy whipping cream, white sugar, brown sugar, vanilla extract, and ground cinnamon.  Whisk all ingredients together and pour over the bread in your dish.  Cover with foil, and let sit overnight or 12 hours.

The next day preheat your oven to 350 degrees.  Bake for 45 minutes to 1 hour depending how hot your oven bakes.  Check it at 45 minutes and you want to top brown and crusty.

In the last 5 minutes of baking, heat butter and brown sugar on medium high heat for 2 minutes until melted.  Then add bananas and cook for another 2 minutes.

Remove the break pudding from oven and let sit for 5 minutes.  Cut into squares and spoon glazed bananas on top.  Prepare your tastebuds for a french toast explosion!

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