Bread Pudding for Use as French Toast
King’s Corner Cafe RECIPE
First a little bit of history. I first had bread pudding french toast at a nice breakfast & lunch place in Provincetown, Massachusetts a few years ago. ( Chach Restaurant
Tel: 1 (508) 487-1530, 73 Shank Painter Rd., Provincetown, MA. ) It was served with fresh strawberries and whipped cream. My wife told me I had to start serving it at our restaurant. So about 6 months later I introduced it on our Features Menu and it was there up to the day we closed. It is denser than you’ll find other bread pudding recipes, but it can be served as a dessert right out of the pan and it was one of our most popular desserts also.
Below is the recipe for the bread pudding and for making it into french toast or a dessert.
Ingredients: Fills a 9 x 13 sized pan
- 6 Whole Eggs
- 4 Egg Whites
- 2 Tbs Butter
- 2 tsp Vanilla
- 1 qt H&H
- 1 tsp Cinnamon
- 1/4 cup Raw Sugar
- 1/4 cup Maple Syrup
- 1/4 cup Dark Rum
- 1.5 lbs Bread Cut or torn in small chunks
- Whisk or Beat all ingredients together in a large mixing bowl (except bread)
- Add bread after mixing and stir ingredients with spatula
- Place in 9×13 bake pan
NOTES:
- Use any bread you desire. i.e. french bread, white, wheat, cinnamon raisin, sweet bread
- If using dried crusty bread refrigerate overnight – cover with foil
- If using fresh bread cover with foil and you may cook it immediately after mixing
In a preheated 350 degree F. oven:
- Bake covered (foil) for 50 min
- Bake uncovered for 50 min until springy.
- Cool (refrigerate), cut
NOTE:
It grows like a souffle and falls back to size as it cools.
Making the French Toast:
- Dip thin slices of the bread pudding into egg wash and fry in a little butter or oil
Serve hot with any of following:
- Butter
- Fresh Fruit
- Cinnamon butter
- Almond butter
- Maple butter
Serve without making it french toast:
- Ice Cream & Chocolate Sauce for a delicious dessert
