Friday, September 13, 2013

Bread Pudding French Toast

Bread Pudding French Toast. You may ask what is so special about that?  Well this was a celebratory meal that I made for my daughter when I was staying with her after the birth of our first grand baby. I stayed for a little over a week making breakfast, lunch and dinner for her and my son-in-law. This breakfast was actually day two since day one was bread pudding with maple syrup.  So to mix things up and not waste anything, I decided instead of simple left over bread pudding, I'd french toast it up a bit.  Luckily for me, and for the kiddos, it worked!
For this recipe, I'll give you my bread pudding recipe first. Generally I just use what ever I have in the refrigerator, sometimes putting fruit inside of it too.   And then day two, is where you'll turn it into the recipe below. Super easy!  It's two meals in one really.
Day 1~ Bread Pudding:
10 slices of bread ripped or cut into small pieces.   About 6-7 cups of bread pieces. (I used wheat and white bread for mine and that's why you'll see the marbelization.
2 cups milk
6 eggs
1 tsp vanilla
1/2 cup sugar
1 tsp sugar to sprinkle
Spray a loaf pan with nonstick spray. Put bread pieces in a bowl.
 Beat milk, eggs, vanilla and 1/2 c. sugar in a bowl until mixed well. Pour over bread and quickly stir to coat all pieces.

 Pour into loaf pan, sprinkle with tsp sugar and bake at 350 degrees for about 20-25  minutes until starting to brown.  Broil the top of the loaf for 3 minutes to get a nice crispy top.
 Serve half of the loaf with maple syrup reserving the other half for day two.  Cover and refrigerate second half.
Serves two ( with left overs for day two. )
Day 2~ Bread Pudding French Toast with berry coulis:
Reserved Half loaf Bread Pudding
2 eggs
1 tsp vanilla
1 cup fresh berries
1/8 cup water
1/2 tsp vanilla
1 Tbs sugar
1/2 tsp cornstarch or vanilla pudding mix mixed into 1 Tbs water.
Over medium heat, spray pan with cooking spray, add berries and cook and stir until they start to break down, about 6-8 minutes.  Once berries are sauce-like, add water, vanilla, sugar and stir well.  Pour mixture into a mesh sieve fitted over a bowl and push mixture gently with the back of a spoon to release the juice into the bowl. Toss out left over seeds.  Pour juice back into the pan. Over medium heat, once heated, add cornstarch mix to juice and whisk until it starts thickening slightly.  You want a thick but pourable consistency. Turn off heat and set aside.  Mixture will thicken more as it stands.
In a shallow bowl, whisk eggs and vanilla. Slice bread pudding.
Dip Bread Pudding slices into the egg mixture. Coat both sides and cook over med-high heat over stove on a hot griddle or pan sprayed with cooking spray until nice and brown.

Serve with powdered sugar and drizzled with berry coulis.
Happy Making, Eating and Celebrating~

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