We went over to Derek and Maya Handley’s for Easter brunch. They live right around the corner from us and their place is awesome. I’m jealous of the big and nice new kitchen. I did a little experiment to take over and it was perfect! Here’s the abbridged recipe since i didn’t really use one.
French Toast Bread Pudding
2 loaves of Caputo’s Italian bread. I cut these in half on Saturday afternoon and let them dry out on a pan until 11 that night.
7 eggs, from Prime meats, of course. (the best eggs ever)
2.5 cups of half and half
a good 2 teaspoons of real vanilla extract. Anna brought this to me after her trip to Haiti. About 1/2 to 3/4 up of sugar.
Beat the egg yolks and the sugar together until fluffyish and light yellow. Add the whites and the half and half and vanilla. Then I added a good pinch of salt. Salt is the secret to great desserts.
Cut the bread into cubes and place in a buttered 11 x 17 inch baking pan. Pour the custard over the top and toss a bit to get the bread coated. Let this soak over night in the fridge.
Place the baking pan in the cold oven and turn the heat to 350, bake for 25 minutes with tin foil on top. Remove the tin foil and contnue baking for 20 more minutes.
I served this with real syrup that I added a good amount of Templeton Rye Whiskey to. It was amazing and stayed really warm until I served it. I forgot to get a good photo but I have left overs so maybe I can snap one.
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