French Toast Bread Pudding

Made this bread-based casserole for yesterday’s K-State tailgate and served it with syrup. But, it could very well serve as Bread Pudding Dessert served with a bourbon sauce and whipped cream. 

French Toast Bread Pudding   Yield: 9”x13” casserole

5 large eggs 

2 cups whole milk

1 cup heavy cream 

1/2 cup packed brown sugar

1 1/2  teaspoons ground cinnamon 

1 teaspoon ground ginger 

1 teaspoon ground nutmeg

1 teaspoon vanilla 

1 loaf bread, cut into 1-inch cubes (about 6 1/2 cups) — Honey Buttermilk Bread, Challah or Brioche

1/2 cup+ chopped nuts (walnuts or pecans)

Melted butter or cooking spray

1. In a large bowl, whisk together the eggs, milk and cream. 
2. Add the brown sugar, dry spices and vanilla. Mix well. 
   
3. Gently stir the bread cubes and nuts into the egg mixture. Refrigerate for at least  15 minutes or up to overnight.
4. Preheat the oven to 350 ° F and coat a 9-by-13-inch baking dish with cooking spray.
5. Pour the bread mixture into the prepared baking dish and cover with foil
6. Bake for 30 minutes with foil; remove and bake another 15 minutses or until a knife inserted into the middle comes out clean, 45 to 50 minutes.

Recipe without photos . . .

French Toast Bread Pudding   Yield: 9”x13” casserole

5 large eggs 

2 cups whole milk

1 cup heavy cream 

1/2 cup packed brown sugar

1 1/2  teaspoons ground cinnamon 

1 teaspoon ground ginger 

1 teaspoon ground nutmeg

1 teaspoon vanilla 

1 loaf bread, cut into 1-inch cubes (about 6 1/2 cups) — Honey Buttermilk Bread, Challah or Brioche

1/2 cup+ chopped nuts (walnuts or pecans)

Melted butter or cooking spray

1. In a large bowl, whisk together the eggs, milk and cream. 
2. Add the brown sugar, dry spices and vanilla. Mix well. 
3. Gently stir the bread cubes and nuts into the egg mixture. Refrigerate for at least  15 minutes or up to overnight.
4. Preheat the oven to 350 ° F and coat a 9-by-13-inch baking dish with cooking spray.
5. Pour the bread mixture into the prepared baking dish and cover with foil
6. Bake for 30 minutes with foil; remove and bake another 15 minutses or until a knife inserted into the middle comes out clean, 45 to 50 minutes.