French Toast Bread Pudding
Votes: 1
Time: 7 hours 30 minutes
Complexity: easily
Servings: 10
Complexity: easily
Servings: 10
Nutritional value per serving:
Calories 296, total fat 12 G., saturated fats 6 G., proteins 8 G., carbohydrates 40 G., fiber 2 G., cholesterol 112 mg, sodium 213 mg, sugar 17 G.
Calories 296, total fat 12 G., saturated fats 6 G., proteins 8 G., carbohydrates 40 G., fiber 2 G., cholesterol 112 mg, sodium 213 mg, sugar 17 G.
This recipe combines creamy, crisp bread pudding with French toast for a delicious breakfast or even dessert, with a little chocolate in every bite. Make Sunday brunch special!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 challah weighing 450 g.
- 3/4 cup whole milk
- 1/4 cup dark brown sugar
- 1 teaspoon ground cinnamon
- 4 large eggs
- 1 bar (85 g) semi-sweet chocolate, divided into 12 pieces
- 4 tbsp unsalted butter, melted
- Powdered sugar, for serving
- Natural maple syrup, for serving
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Recipes with similar ingredients: challah, eggs, milk, cinnamon, maple syrup, semi-sweet chocolate
Cooking the dish according to the recipe:
- Slice the bread lengthwise into 2.5 cm thick strips, cutting as deeply as possible without cutting all the way through. Rotate the bread 90 degrees and slice the other way, without cutting all the way through. Place the loaf in a 1.5 quart oval baking dish.
- In a medium bowl, whisk together the milk, brown sugar, cinnamon, and eggs until smooth. Pour the egg mixture over the bread, making sure it gets into all the crevices. Tuck chocolate chips between the layers. Cover and refrigerate for 6 hours or overnight.
- Preheat oven to 160°C.
- Uncover the bread and drizzle it with melted butter. Place the baking dish in a large roasting pan and pour hot water into the roasting pan to come up the sides of the smaller dish by 2.5 cm. Bake until the custard is completely set and the top of the bread is deep golden and crisp, 60-65 minutes. Remove from the oven and dust with powdered sugar. Serve with maple syrup for dipping.
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