Best Bread And Butter Pudding French Toast Sandwiches Recipes

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FRENCH TOAST BREAD PUDDING



French Toast Bread Pudding image

This recipe takes all that creamy-crispy goodness from bread pudding and transforms it into a breakfast classic. And a little chocolate doesn't hurt to make breakfast or brunch extra special.

Provided by Food Network Kitchen

Categories     dessert

Time 7h30m

Yield 8 to 10 servings

Number Of Ingredients 9

One 1-pound loaf challah bread
3/4 cup whole milk
1/4 cup packed dark brown sugar
1 teaspoon ground cinnamon
4 large eggs
One 3-ounce bar semisweet chocolate, cut into 12 pieces
4 tablespoons unsalted butter, melted
Confectioners' sugar, for serving
Pure maple syrup, for serving

Steps:

  • Cut the bread lengthwise into 1-inch-thick strips, cutting as far down through the loaf as you can without cutting all the way through. Rotate the bread 90 degrees and cut 1-inch strips in the other direction, without cutting all the way through. Put the loaf into a 1 1/2-quart oval baking dish.
  • Whisk the milk, brown sugar, cinnamon and eggs in a medium bowl until smooth. Pour the egg mixture over the bread, making sure it gets in all the crevices. Stuff the chocolate pieces in between the rows. Cover and refrigerate for 6 hours and up to overnight.
  • Preheat the oven to 325 degrees F.
  • Uncover the bread and drizzle with the butter. Put the baking dish in a larger baking dish and pour hot water into the larger dish until it comes 1 inch up the sides of the smaller dish. Bake until the eggs mixture is completely cooked and the top of the bread is dark golden brown and crispy, 60 to 65 minutes. Remove from the oven and sprinkle with confectioners' sugar. Serve with maple syrup on the side for dipping.

FRENCH TOAST BREAD PUDDING



French Toast Bread Pudding image

Provided by Ina Garten

Categories     dessert

Time 1h55m

Yield 8 servings

Number Of Ingredients 8

1 challah loaf, sliced 3/4-inch thick
8 extra-large eggs
5 cups half-and-half or milk
3 tablespoons honey
1 tablespoon grated orange zest
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
Confectioners' sugar and pure maple syrup, for serving

Steps:

  • Preheat the oven to 350 degrees.
  • Arrange the bread in two layers in a 9 by 13 by 2-inch baking dish, cutting the bread to fit the dish. Set aside.
  • In a large bowl, whisk together the eggs, half-and-half, honey, orange zest, vanilla, and salt. Pour the mixture over the bread and press the bread down. Allow to soak for 10 minutes.
  • Place the baking dish in a larger roasting pan and add enough very hot tap water to the roasting pan to come an inch up the side of the baking dish. Cover the roasting pan tightly with aluminum foil, tenting it so the foil doesn't touch the pudding. Make two slashes in the foil to allow steam to escape. Bake for 45 minutes, remove the aluminum foil, and bake for another 40 to 45 minutes, until the pudding puffs up and the custard is set. Remove from the oven and cool slightly.
  • With a small sieve, dust lightly with confectioners' sugar and serve hot in squares with maple syrup on the side.

ALICE'S CURIOUS FRENCH TOAST BREAD PUDDING



Alice's Curious French Toast Bread Pudding image

Provided by Haley Fox

Categories     Milk/Cream     Dessert     Bake     Dinner     Winter

Yield Makes 8 servings

Number Of Ingredients 23

French toast:
6 eggs
1 cup heavy cream
1 cup sugar
1 1/2 tablespoons pure vanilla extract
1 tablespoon freshly squeezed orange juice
1 tablespoon freshly squeezed lemon juice
1 1/2 teaspoons ground cinnamon
1 loaf brioche (or challah, as a second choice), cut into eight 3/4-inch- thick slices
Butter, for the pan
Pudding base:
1/4 cup heavy cream
1 tablespoon Apricot Brandy tea leaves (see Resources)
4 1/2 large egg yolks
Half of 1 large beaten egg
1/2 cup sugar
1 1/2 tablespoons pure vanilla extract
For serving (optional):
Pure maple syrup
Crème anglaise
Fruit coulis
Confectioners' sugar
Fresh fruit

Steps:

  • 1. Preheat the oven to 350°F.
  • 2. In a large mixing bowl, combine the eggs, heavy cream, sugar, vanilla extract, orange and lemon juices, and cinnamon. Whisk the mixture until it is smooth and combined, but do not overbeat it. Place each slice of bread into the mixture and let it absorb the liquid thoroughly. Set the soaked bread aside on a plate.
  • 3. 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.
  • 4. 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. 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.
  • 5. In a medium bowl, combine the egg yolks, beaten egg, and sugar, and whisk to combine. 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.
  • 6. When all the bread has been cooked on the griddle, cut the slices into 1 × 1-inch squares.
  • 7. 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). 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.
  • 8. 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!

FRENCH TOAST BREAD PUDDING



French Toast Bread Pudding image

A wonderful make ahead addition to your Sunday brunch! Prep times includes overnight preparation time!

Provided by Kimke

Categories     Dessert

Time P1DT1h35m

Yield 6 serving(s)

Number Of Ingredients 9

12 ounces raisin bread or 12 ounces other egg bread, with crust,torn into 3/4 inch pieces
7 large eggs
2 1/2 cups whole milk or 2 1/2 cups 2% milk
1/2 cup sugar
2 teaspoons vanilla extract
3/4 teaspoon freshly grated whole nutmeg or 3/4 teaspoon ground nutmeg
1/2 teaspoon cinnamon
1/2 cup chopped toasted pecans
warm maple syrup

Steps:

  • Butter 11x7x2-inch glass baking dish.
  • Place bread in dish.
  • Whisk eggs and next 5 ingredients in medium bowl to blend; pour over bread.
  • Using spatula, lightly press down on bread to moisten completely.
  • Cover with foil and chill overnight.
  • Place foil-covered dish in cold oven.
  • Set oven at 350°F and bake 30 minutes.
  • Remove foil and continue to bake until pudding is puffed and golden brown, about 35 minutes longer.
  • Spoon pudding onto plates, sprinkle with toasted nuts, and serve with warm maple syrup.

Nutrition Facts : Calories 440.5, Fat 19.2, SaturatedFat 5.2, Cholesterol 285.8, Sodium 401.5, Carbohydrate 50.5, Fiber 2.3, Sugar 24.1, Protein 16.9

BREAD AND BUTTER PUDDING FRENCH TOAST SANDWICHES



Bread and Butter Pudding French Toast Sandwiches image

Yes really! This is a pan-fried version of bread and butter pudding, made in the method of a French toast sandwich! A wonderful recipe, which is just the ticket for a lazy weekend breakfast or brunch, OR as a mid-week quick and easy dessert. Although it is not necessary to stamp out the rounds of bread, it DOES look so much nicer - you can use the excess bread to make breadcrumbs for baking, I never seem to have enough! I have also made this recipe with sliced brioche, now that is TOTALLY delicious, especially when served as a dessert with jam, whipped cream or even custard! You can "lighten" this recipe very easily by using low fat cream, low fat spread and fat free milk, then spray the pan with low-fat cooking spray.

Provided by French Tart

Categories     Breakfast

Time 10m

Yield 8 Bread and Butter French Toast Sandwiches, 4 serving(s)

Number Of Ingredients 9

16 slices medium white bread
125 g butter, softened
100 g mixed dried fruit
4 medium eggs
150 ml double cream
150 ml 1% low-fat milk
3 drops vanilla extract
50 g caster sugar
cinnamon

Steps:

  • Cut out an 8cm (3") circle from each slice of bread and lightly spread with butter. Divide the dried fruit between 8 bread discs and sandwich with the remaining discs, buttered sides together. Press together well.
  • Beat the eggs, cream, milk and vanilla together in a shallow bowl.
  • Clarify the rest of the butter, by melting and pouring off the buttery liquid into a large non-stick frying pan, leaving the white solids behind. Put the frying pan over a medium heat.
  • Dip the fruit 'sandwiches' into the egg mixture until well-soaked and evenly coated. Fry the sandwiches for 2 minutes on each side until golden. Drain on kitchen paper, then dip in the caster sugar and sprinkle with cinnamon.
  • Serve immediately.

Nutrition Facts : Calories 811.1, Fat 47.5, SaturatedFat 27.1, Cholesterol 307.2, Sodium 957.2, Carbohydrate 82.5, Fiber 4.3, Sugar 19.2, Protein 16.1

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