BREAD PUDDING FRENCH TOAST

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with a unique flavor profile

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: cocoa powder

Dark chocolate has less sugar and adds richness

Open the wrapper of the brioche bread and let it sit in the oven overnight to dry out.

Cube the dried brioche bread into bite-sized pieces, measuring out 10 oz (about 6 cups).

Place a wet paper towel under the cutting board to prevent slipping while cutting the bread.

Spray a 9x5x3 inch baking pan with non-stick cooking spray that contains flour.

Add the cubed bread to the baking pan.

In a large mixing bowl, combine 2 cups of milk, 3 eggs, 1 teaspoon of vanilla extract, a pinch of salt, 1/3 cup of white granulated sugar, and 1/4 cup of maple syrup.

Whisk the mixture until well combined and frothy.

Pour the custard mixture over the bread cubes, ensuring all are soaked, and press down to absorb the liquid.

Place the baking pan on a sheet pan to catch any overflow and bake in a preheated oven at 350°F for 30 to 45 minutes until the custard is set and the top is crispy.

Cool the bread pudding completely before slicing.

Slice the cooled bread pudding into about 8 pieces.

In a narrow dish, crack 2 eggs and add 3 tablespoons of milk, whisking until well combined.

Heat a griddle on medium-high heat and melt 1 tablespoon of butter until sizzling.

Dip each slice of bread pudding into the egg mixture, coating it well, and place it on the griddle.

Cook the slices until golden brown on both sides, keeping an eye on them to prevent burning.

Plate the cooked bread pudding French toast and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens