French Toast Bread Pudding From Animal Kingdom Lodge Recipe 455 Food

FRENCH TOAST BREAD PUDDING

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.

FRENCH TOAST BREAD PUDDING

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 FROM ANIMAL KINGDOM LODGE RECIPE - (4.5/5)

Steps:

• Cut bread into 1×1 cubes and place into a Lexan. Mix egg yolks, cinnamon, salt, sugar, syrup and heavy cream together in a cambro. Pour egg mixture into the bread and mix thoroughly. Place Mixture into container and sprinkle granulated sugar on top with 4 butter pats. Place in a 350 degree oven for 25 minutes. Caramel, Banana and Nut Topping: Have sliced bananas and place them in warm caramel sauce. Add pecans to the caramel sauce. Caramel: Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook while whisking gently for 5 to 7 minutes, until it gets thicker. Add the vanilla and cook another minute to thicken further. Turn off the heat, cool slightly and pour the sauce into a jar. Refrigerate until cold.

FRENCH TOAST BREAD PUDDING

Steps:

• Preheat oven to 350 degrees.
• Cut brioche slices diagonally and arrange in two layers in an 8x8 baking dish.
• Thoroughly whisk all ingredients and pour over arranged bread and allow to soak for 20 minutes.
• Place the baking dish in a larger roasting pan, and add enough very hot tap water to the roasting pan to come up an inch up the side of the baking dish. Cover the roasting pan tightly with aluminum foil, tenting so the foil doesn't touch the pudding. Make 2 slashes in the foil to allow the steam to escape.
• Bake at 350° for 45 minutes, remove aluminum foil and bake for another 40 to 45 minutes until the pudding puffs up and the custard is set.
• While the pudding is baking, make the cream sauce.
• In a one quart saucepan set over medium heat, combine the cream and sugar. Place the cornstarch and 1/4 cup of the Grand Marnier in a small mixing bowl and whisk to blend and make a slurry. Pour the slurry into the cream mixture and bring to a boil. Once the sauce begins to boil, reduce the heat, add the salt, and stir in the butter and remaining Grand Marnier.

FRENCH TOAST BREAD PUDDING

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.

FRENCH TOAST BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees.
• In a large bowl, throughly mix the first group of eggs, sugars, spices, salt, vanilla, and buttermilk.
• Dip the challah bread in the mix and cook in a pan until nicely browned on both sides. There will be just enough of the mix to dip all the pieces, but if you're worried make a tiny bit more.
• Dice the french toast into 1 inch pieces and place in a large greased casserole dish (it should be a bit bigger and deeper than a 9"x13" inch glass dish).
• In a large bowl, throughly mix the second group of eggs, sugar, butter, spices, salt, vanilla, and milk.
• Pour over the diced french bread and mix to make sure all the pieces have been coated. If the custard doesn't reach the top, don't worry, it won't.
• Bake uncovered in the oven for 15 minutes, and then cover with foil for about 1 hour 15 minutes, or until the custard sets.
• Take out and uncover. After it cools completely, it can put in the refrigerator.
• Enjoy!

FRENCH TOAST BREAD PUDDING

Steps:

• Butter 11x7x2-inch glass baking dish. Place bread in dish. Whisk eggs and next 4 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.