Monday, May 19, 2014
french toast bread pudding
Its bread pudding bordering on french toast. I used 4 "bolillo rolls" from Sams Club that had gone stale. A yeast/dinner roll would work, enough to cover a standard pyrex baking dish in teo layers (once the bread is cubed ofcourse. I like 1" cubes but get lazy and tear the bread) Makesure the bread isquite dried out. Mix 1.5 c heavy cream, 2 c whole milk, 1 shot/1oz whisky (optional) 1f. Cinnamon, 1t vanilla extract, one "shake" from a nutmeg shaker, 1/4 t almond extract, 3/4c tamped downbrown sugar (I used light brown its what I had) 2 tbsp butter pinch salt....warm in a saucepan till sugar dissolves, do not boil! Grab rsisins however much you want. Add to a bowl with the bread cubes, pour half the milky mixture over it, let sit 15 min. While the rest off the mix cools a bit. To remaining liquid, add 4 eggs plusone yolk. Mixvery very well. Por over goopy bread, sit 5-10 min. In greased pyrexadd the bread goop, cook at 350 for 40-50 min untilset inside and golden on top. Mix in saucepan 2 tbspbutter melted, add 1/4 c half and half, 1/4tvanilla extract, pinch salt, tammped down 1/2 c brown sugar.cook over medium stirring until it gets bubbly/foamy and thickens, about 5 min...stir constzntly. Pour over bread pudding, let cool a bit, enjoy. You can also add pecans on top.