french toast bread pudding

February 9, 2013

this is the perfect weekend treat.

if you have guests in town, this is an easy dish to make the day before. then you can just roll out of bed and turn on the oven. seriously it’s so good and so easy, and you’ll look like a rockstar. pairs well with coffee and my favorite breakfast salad (recipe coming soon!).

for the bread pudding:
1 loaf of french bread (day old is best)
8 whole eggs
2 cups milk (i use 2%)
1/2 cup heavy whipping cream
3/4 cup sugar
2 tablespoons vanilla extract

for the topping:
½ cup all-purpose flour
½ cup brown sugar (firmly packed)
1 teaspoon cinnamon
¼ teaspoon ground ginger
¼ teaspoon salt
pinch of nutmeg
1 stick cold butter (cut into pieces)
fresh fruit (optional)

grease 9 x 13-inch baking pan with butter. tear bread into chunks and evenly distribute in the pan.

in a bowl, mix together eggs, milk, cream, sugar, and vanilla. pour evenly over the bread. cover tightly and store overnight to let it soak up all of the yummy.

overnight

in a separate bowl, mix the flour, brown sugar, cinnamon, ginger, nutmeg and salt. add butter pieces and mix until it’s the texture of pebbles (if you don’t have a pastry cutter like me, use the pulse option on a food processor). trust me this works. store in a ziploc in the fridge for the night.

whisk

when you’re ready to bake, preheat oven to 350 degrees. remove bread pudding from fridge a good ten minutes before baking and sprinkle crumb mixture over the top (if you’re using fruit, sprinkle on before the crumb mixture). bake for 40-45 minutes. your house will smell delightful.

topped

i serve mine with honey and blueberries. but maple syrup works. or just eat it straight up. we devoured this before i could snap a proper picture, but here’s what was left after breakfast.

crumble done

feeds 8-10 people

(recipe slightly adapted from here.)

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