Alice's Curious French Toast Bread Pudding

Name: Alice's Curious French Toast Bread Pudding
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: 1 loaf brioche (or challah, as a second choice), cut into eight 3/4-inch- thick slices; 8 servings Butter, for the pan; 8 servings Confectioners sugar; 1 large Half of beaten egg; 5 larges egg yolks; 6 eggs; 8 servings Fresh fruit; 8 servings Fruit coulis; 2 teaspoons ground cinnamon; 59 milliliters heavy cream; 1 Tbsp freshly squeezed lemon juice; 8 servings Pure maple syrup; 1 Tbsp freshly squeezed orange juice; 118 milliliters sugar; 1 Tbsp Apricot Brandy tea leaves (see Resources); 2 Tbsps pure vanilla extract

Alice's Curious French Toast Bread Pudding might be just the dessert you are searching for. This recipe serves 8. This recipe covers 12% of your daily requirements of vitamins and minerals. Watching your figure? This vegetarian recipe has 606 calories, 12g of protein, and 23g of fat per serving. This recipe is typical of American cuisine. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up orange juice, half of egg, 2 egg yolks, and a few other things to make it today.

Instructions

Preheat the oven to 350°F.

Equipment you will use

Oven

In a large mixing bowl, combine the eggs, heavy cream, sugar, vanilla extract, orange and lemon juices, and cinnamon.

Ingredients you will need

Vanilla Extract

Heavy Cream

Cinnamon

Orange

Lemon

Sugar

Egg

Equipment you will use

Mixing Bowl

Whisk the mixture until it is smooth and combined, but do not overbeat it.

Equipment you will use

Whisk

Place each slice of bread into the mixture and let it absorb the liquid thoroughly. Set the soaked bread aside on a plate.

Ingredients you will need

Bread

Place a griddle or a large frying pan over medium heat and coat it with butter. When the griddle is hot, cook each slice of bread until it is nicely golden on both sides, keeping the heat at a level that allows the bread to cook through evenly without burning the egg mixture. As they are cooked, set the slices aside on a plate.

Ingredients you will need

Butter

Bread

Egg

Equipment you will use

Frying Pan

While the bread is cooking, make the pudding base: Bring the heavy cream to a simmer in a small saucepan, and then remove it from the heat.

Ingredients you will need

Heavy Cream

Bread

Base

Equipment you will use

Sauce Pan

Place the tea leaves in a tea strainer and steep them in the cream for 3 minutes (or simply put the loose tea in the cream, steep for 3 minutes, and then strain carefully). Discard the tea leaves and reserve the apricot Brandy cream.

Ingredients you will need

Apricot Brandy

Tea

Cream

Equipment you will use

Sieve

In a medium bowl, combine the egg yolks, beaten egg, and sugar, and whisk to combine.

Ingredients you will need

Egg Yolk

Sugar

Egg

Equipment you will use

Whisk

Bowl

Add a little of the egg mixture to the apricot Brandy cream and continuing to whisk, gradually add the remaining egg mixture until it’s fully combined. Stir in the vanilla extract. Set the pudding base aside.

Ingredients you will need

Vanilla Extract

Apricot Brandy

Cream

Base

Egg

Equipment you will use

Whisk

When all the bread has been cooked on the griddle, cut the slices into 1 × 1-inch squares.

Ingredients you will need

Bread

Equipment you will use

Frying Pan

Pour the pudding base evenly into the eight ramekins (they will be about one-fourth full), and then lay in the bread squares (the bread may extend above the edge of the ramekins).

Ingredients you will need

Bread

Base

Equipment you will use

Ramekin

Place the ramekins on a large baking sheet, and bake for 20 minutes, or until the bread is golden and crispy and the liquid is bubbling.

Ingredients you will need

Bread

Equipment you will use

Baking Sheet

Oven

Ramekin

To serve, drizzle maple syrup, crème anglaise, fruit coulis, and/or confectioners' sugar on top—whatever your heart desires! Slices of fresh fruit work wonderfully as a garnish or a side. Be generous, whatever you do!

Ingredients you will need

Powdered Sugar

Fruit

Maple Syrup

Reprinted with permission from Alice's Tea Cup: Delectable Recipes for Scones, Cakes, Sandwiches, and More from New York's Most Whimsical Tea Spot by Haley Fox and Lauren Fox, (C) © 2010 William Morrow An Imprint of Harper

Ingredients you will need

Tea

Collins