FRENCH TOAST BREAD PUDDING
This recipe takes all that creamy-crispy goodness from bread pudding and transforms it into a breakfast classic. And a little chocolate doesn't hurt to make breakfast or brunch extra special.
Provided by Food Network Kitchen
Categories dessert
Time 7h30m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Cut the bread lengthwise into 1-inch-thick strips, cutting as far down through the loaf as you can without cutting all the way through. Rotate the bread 90 degrees and cut 1-inch strips in the other direction, without cutting all the way through. Put the loaf into a 1 1/2-quart oval baking dish.
- Whisk the milk, brown sugar, cinnamon and eggs in a medium bowl until smooth. Pour the egg mixture over the bread, making sure it gets in all the crevices. Stuff the chocolate pieces in between the rows. Cover and refrigerate for 6 hours and up to overnight.
- Preheat the oven to 325 degrees F.
- Uncover the bread and drizzle with the butter. Put the baking dish in a larger baking dish and pour hot water into the larger dish until it comes 1 inch up the sides of the smaller dish. Bake until the eggs mixture is completely cooked and the top of the bread is dark golden brown and crispy, 60 to 65 minutes. Remove from the oven and sprinkle with confectioners' sugar. Serve with maple syrup on the side for dipping.
FRENCH TOAST BREAD PUDDING
Steps:
- Preheat the oven to 350 degrees.
- Arrange the bread in two layers in a 9 by 13 by 2-inch baking dish, cutting the bread to fit the dish. Set aside.
- In a large bowl, whisk together the eggs, half-and-half, honey, orange zest, vanilla, and salt. Pour the mixture over the bread and press the bread down. Allow to soak for 10 minutes.
- Place the baking dish in a larger roasting pan and add enough very hot tap water to the roasting pan to come an inch up the side of the baking dish. Cover the roasting pan tightly with aluminum foil, tenting it so the foil doesn't touch the pudding. Make two slashes in the foil to allow steam to escape. Bake for 45 minutes, remove the aluminum foil, and bake for another 40 to 45 minutes, until the pudding puffs up and the custard is set. Remove from the oven and cool slightly.
- With a small sieve, dust lightly with confectioners' sugar and serve hot in squares with maple syrup on the side.
FRENCH TOAST BREAD PUDDING
Is it French toast or bread pudding? It's both, and it's a delicious brunch dish to make for family and friends.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Number Of Ingredients 10
Steps:
- Butter an 8-inch square baking dish; line bottom with 4 slices bread. Sprinkle with half of each cheese. Top with chives. Layer with remaining bread and cheese.
- Whisk together eggs, milk, melted butter, cayenne, salt, and pepper. Pour mixture into baking dish. Cover; refrigerate at least 6 hours (or overnight).
- Preheat oven to 325 degrees. Bake bread pudding until puffed and golden, about 40 minutes. Let stand 10 minutes before serving.
FRENCH TOAST AND SPAM SANDWICHES
This is a very easy breakfast/brunch sandwich that even the children will love! My husband loves to use Maple syrup as a dip. I guarantee that you will love this recipe!
Provided by PATTI EVERT
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 35m
Yield 4
Number Of Ingredients 4
Steps:
- Cut meat into 8 slices. Cook in a large skillet until browned on both sides. Remove from skillet, and keep warm.
- In a shallow dish, beat eggs and milk together. Dip bread quickly in egg mixture, coating both sides. Fry two at a time in skillet until done on both sides. Wrap one piece of meat with one slice of French toast.
Nutrition Facts : Calories 498 calories, Carbohydrate 29.8 g, Cholesterol 293.7 mg, Fat 31.3 g, Fiber 1.2 g, Protein 23.8 g, SaturatedFat 11 g, Sodium 1590.5 mg, Sugar 4.1 g
TOASTED BREAD-AND-BUTTER PUDDING
Categories Milk/Cream Dessert Bake Kid-Friendly Winter Shavuot Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 10 to 12 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Butter both sides of bread slices and arrange in 1 layer on a large baking sheet. Bake in middle of oven, turning over once, until lightly toasted, 15 to 20 minutes. Transfer to a rack to cool.
- Whisk together half-and-half, eggs, sugar, vanilla, and salt until sugar is dissolved. Halve toasted bread slices diagonally and arrange triangles in rows, overlapping slightly, in a buttered 3-quart shallow baking dish.
- Pour custard evenly over toast and let stand 15 minutes.
- Bake pudding in a hot water bath until custard is set 2 to 3 inches from edges but still trembles in center, 50 to 60 minutes. (Custard will continue to set as it cools.) Serve warm.
BREAD AND BUTTER PUDDING
This divine dessert is a great way to use up leftover French bread.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Butter 1 1/2-quart casserole. Spread one side of each slice bread with butter. Layer bread slices, buttered sides up, in casserole; sprinkle with cinnamon. Beat eggs slightly in medium bowl; mix in granulated sugar, vanilla and salt. Stir in milk; pour over bread.
- Place casserole in pan of very hot water (1 inch deep). Cover casserole loosely with aluminum foil. Bake 20 minutes; remove foil. Continue baking 35 to 40 minutes longer or until knife inserted 1 inch from edge of casserole comes out clean. (Cover with foil if top gets too brown.)
- Remove casserole from hot water. Sprinkle with powdered sugar. Serve warm. Store covered in refrigerator.
Nutrition Facts : Calories 220, Carbohydrate 33 g, Cholesterol 90 mg, Fat 1 1/2, Fiber 1 g, Protein 7 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 250 mg
FRENCH TOAST BREAD PUDDING
A wonderful make ahead addition to your Sunday brunch! Prep times includes overnight preparation time!
Provided by Kimke
Categories Dessert
Time P1DT1h35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Butter 11x7x2-inch glass baking dish.
- Place bread in dish.
- Whisk eggs and next 5 ingredients in medium bowl to blend; pour over bread.
- Using spatula, lightly press down on bread to moisten completely.
- Cover with foil and chill overnight.
- Place foil-covered dish in cold oven.
- Set oven at 350°F and bake 30 minutes.
- Remove foil and continue to bake until pudding is puffed and golden brown, about 35 minutes longer.
- Spoon pudding onto plates, sprinkle with toasted nuts, and serve with warm maple syrup.
Nutrition Facts : Calories 440.5, Fat 19.2, SaturatedFat 5.2, Cholesterol 285.8, Sodium 401.5, Carbohydrate 50.5, Fiber 2.3, Sugar 24.1, Protein 16.9
BREAD AND BUTTER PUDDING FRENCH TOAST SANDWICHES
Yes really! This is a pan-fried version of bread and butter pudding, made in the method of a French toast sandwich! A wonderful recipe, which is just the ticket for a lazy weekend breakfast or brunch, OR as a mid-week quick and easy dessert. Although it is not necessary to stamp out the rounds of bread, it DOES look so much nicer - you can use the excess bread to make breadcrumbs for baking, I never seem to have enough! I have also made this recipe with sliced brioche, now that is TOTALLY delicious, especially when served as a dessert with jam, whipped cream or even custard! You can "lighten" this recipe very easily by using low fat cream, low fat spread and fat free milk, then spray the pan with low-fat cooking spray.
Provided by French Tart
Categories Breakfast
Time 10m
Yield 8 Bread and Butter French Toast Sandwiches, 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut out an 8cm (3") circle from each slice of bread and lightly spread with butter. Divide the dried fruit between 8 bread discs and sandwich with the remaining discs, buttered sides together. Press together well.
- Beat the eggs, cream, milk and vanilla together in a shallow bowl.
- Clarify the rest of the butter, by melting and pouring off the buttery liquid into a large non-stick frying pan, leaving the white solids behind. Put the frying pan over a medium heat.
- Dip the fruit 'sandwiches' into the egg mixture until well-soaked and evenly coated. Fry the sandwiches for 2 minutes on each side until golden. Drain on kitchen paper, then dip in the caster sugar and sprinkle with cinnamon.
- Serve immediately.
Nutrition Facts : Calories 811.1, Fat 47.5, SaturatedFat 27.1, Cholesterol 307.2, Sodium 957.2, Carbohydrate 82.5, Fiber 4.3, Sugar 19.2, Protein 16.1
BREAD & BUTTER PUDDING TOAST
Turn a classic comfort food pudding into a modern sharing dessert with Tommy Banks' take on bread and butter pudding. Serve with whipped crème fraîche
Provided by Tommy Banks
Categories Dessert
Time 45m
Number Of Ingredients 7
Steps:
- Use a bread knife to remove the crusts and square up the brioche loaf. Cut the loaf into 3cm slices, then cut each slice into three rectangular fingers. Whisk together the eggs, milk and Irish cream liqueur in a shallow dish. Put the brioche fingers in the egg mixture and leave for about 5 seconds on each side until they are soaked but still holding their shape.
- Put a large frying pan on a medium heat, add the butter and heat until sizzling. Add the brioche fingers to the pan and slowly cook on a medium-high heat, turning so all sides are an even, golden brown. Remove the toast from the pan and toss in the sugar, then transfer them to a baking tray or rack. Use a blowtorch to caramelise the sugar on all sides or, if you don't have a blowtorch, grill on each side for 1 min, or until the sugar has melted. Leave the brioche to cool and the sugar crust to harden.
- Tip the crème fraîche into a bowl and whisk until it thickens and forms soft peaks - initially it will loosen but continue to whisk. Serve a big pile of the toast in the middle of the table with the crème fraîche for dipping into or spreading over.
Nutrition Facts : Calories 943 calories, Fat 63 grams fat, SaturatedFat 38 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 42 grams sugar, Fiber 1 grams fiber, Protein 15 grams protein, Sodium 1.1 milligram of sodium
FRENCH TOAST BREAD PUDDING
Categories Egg Breakfast Brunch Bake Pecan Maple Syrup Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Butter 11x7x2-inch glass baking dish. Place bread in dish. Whisk eggs and next 4 ingredients in medium bowl to blend; pour over bread. Using spatula, lightly press down on bread to moisten completely. Cover with foil and chill overnight.
- Place foil-covered dish in cold oven. Set oven at 350°F and bake 30 minutes. Remove foil and continue to bake until pudding is puffed and golden brown, about 35 minutes longer. Spoon pudding onto plates, sprinkle with toasted nuts, and serve with warm maple syrup.
BREAD AND BUTTER PUDDING
This simple bread pudding is an easy way to use up those bits and pieces that seem to lie around the pantry. Save a fortune and make this tasty pudding. I like to serve this with custard sauce but it goes well with whipped cream, ice cream, or also great on its own.
Provided by Anonymous
Categories World Cuisine Recipes European UK and Ireland English
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round pie dish or cake pan.
- Butter the bread on both sides and cut into triangles. Arrange a single layer of buttered bread in the bottom of the greased pan, slightly overlapping the triangles. Sprinkle with 1/2 of the sugar and all of the currants. Arrange the remaining bread on top, then sprinkle with remaining sugar.
- Beat milk, eggs, and nutmeg together. Pour over the bread and press down firmly to compress the pudding and help the bread absorb the milk mixture.
- Bake in the preheated oven until golden brown and set, about 30 minutes.
Nutrition Facts : Calories 383.1 calories, Carbohydrate 46 g, Cholesterol 108.4 mg, Fat 19.6 g, Fiber 1.7 g, Protein 7.7 g, SaturatedFat 11.4 g, Sodium 389.5 mg, Sugar 29.7 g
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- Preheat the oven to 400°F. Use 1 tablespoon of the butter to grease a 10-inch bundt pan, or a 10 x 3 or 4-inch cake pan. Grease the pan very well!
- If the bread has a thick crust, use a serrated knife to cut it off. If it's a soft, thin crust, there's no need to. Then cut the slices in half or fourths.
- In a large saucepan, whisk the eggs with the milk, half and half, sugar, vanilla, cinnamon and salt, until it's blended. Place the pan over medium-low heat and let it warm only enough to dissolve the sugar, about 2 minutes. Set aside.
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