CHEF POINT CAFé BREAD PUDDING

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Chef Point Café Bread Pudding image

How to make Chef Point Café Bread Pudding

Provided by @MakeItYours

Number Of Ingredients 15

Makes 8 to 10 servings
1 (1-pound, 6-ounce) loaf Texas toast bread, divided
1 (15-ounce) loaf French bread, cut into 1-inch cubes
2 cups heavy whipping cream
2 cups half-and-half
2 cups milk
2 cups sugar
4 Eggs
1/2 teaspoon vanilla extract
Cognac Sauce
Makes about 1 3/4 cups
1/2 cup butter
1 cup sugar
2 cups water, divided
2 tablespoons cognac

Steps:

  • Preheat oven to 375°.
  • Generously spray a deep 13x9-inch baking dish with baking spray.
  • Layer half of Texas toast slices in bottom of prepared pan. Top with cubed French bread.
  • In a large bowl, whisk together cream, half-and-half, milk, sugar, eggs, and vanilla until smooth. Divide mixture in half. Pour half of cream mixture over bread. Lightly press bread with hands, making sure French bread is soaked.
  • Place remaining Texas toast slices on French bread cubes. Gradually pour remaining cream mixture on Texas toast layer. Press with hands, making sure to soak
  • bread completely.
  • Spray tops of bread cubes heavily with baking spray. Cover the bread with plastic wrap, then cover with aluminum foil.
  • Place baking dish on a rimmed baking sheet. Pour water on baking sheet. Bake for 1 hour.Remove from oven, and allow to set in refrigerator for 2 hours.
  • Reheat in a 300° oven for 20 to 30 minutes, or until warm.
  • Cut, and serve topped with Cognac Sauce.
  • Cognac Sauce
  • Combine butter, sugar, and 11/2 cups water in a medium saucepan; bring to a boil.
  • Boil until reduced by half, about 25 minutes. Add cognac and remaining 1/2 cup water.
  • Whisk mixture, and return to a boil. Remove from heat and gradually cool down by whisking.

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