French Toast Bread Pudding

Name: French Toast Bread Pudding
Prep time: 45 min
Cook time: 1 h 30 min
Total time: 2 h 15 min
Yield: 18 pieces, 18 serving(s)
Ingredients: 24 slice challah, sliced thick; 8 large eggs; 118.29 ml brown sugar; 118.29 ml granulated sugar; 9.85 ml pumpkin pie spice; 2.46 ml salt; 19.71 ml vanilla extract; 473.18 ml buttermilk; 12 eggs; 946.36 ml granulated sugar; 118.29 ml butter, melted; 19.71 ml pumpkin pie spice; 4.92 ml salt; 29.58 ml vanilla extract; 1892.72 ml milk

Submitted by Chef #607066

"This is my version of bread pudding. I can't stand the common soggy bread and bland flavor, so my mom and I thought of this! Let me know what you think!"

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photo by anonymous

Ready In:: 2hrs 15mins
Ingredients:: 15
Yields:: 18 pieces
Serves:: 18

ingredients

24 slice challah, sliced thick
8 large eggs
118.29 ml brown sugar
118.29 ml granulated sugar
9.85 ml pumpkin pie spice
2.46 ml salt
19.71 ml vanilla extract
473.18 ml buttermilk
12 eggs
946.36 ml granulated sugar
118.29 ml butter, melted
19.71 ml pumpkin pie spice
4.92 ml salt
29.58 ml vanilla extract
1892.72 ml milk

directions

Preheat the oven to 350 degrees.
In a large bowl, throughly mix the first group of eggs, sugars, spices, salt, vanilla, and buttermilk.
Dip the challah bread in the mix and cook in a pan until nicely browned on both sides. There will be just enough of the mix to dip all the pieces, but if you're worried make a tiny bit more.
Dice the french toast into 1 inch pieces and place in a large greased casserole dish (it should be a bit bigger and deeper than a 9"x13" inch glass dish).
In a large bowl, throughly mix the second group of eggs, sugar, butter, spices, salt, vanilla, and milk.
Pour over the diced french bread and mix to make sure all the pieces have been coated. If the custard doesn't reach the top, don't worry, it won't.
Bake uncovered in the oven for 15 minutes, and then cover with foil for about 1 hour 15 minutes, or until the custard sets.
Take out and uncover. After it cools completely, it can put in the refrigerator.
Enjoy!

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Reviews

This is a keeper! Tasted even better the next day, both cold and heated up. I added a vanilla butter sauce/glaze on top after it cooked. Also added a bit of cinnamon to the batter and used a italian loaf and halved the recipe. I needed the entire batter mix to dip the only half the bread in. Made more than enough for 6 people. Thank you for a great recipe that I may continue to use each year!

anonymous