WHAT YOU'LL NEED
Frech Toast Bread Pudding
- 1/2 qt whole milk
- 1/2 qt heavy cream
- 8 eggs
- 1/3 cup sugar
- 2 tsp vanilla extract
- Pinch of salt
- 8 cups of bread, cut into 1-inch cubes
- 1 lb peaches
- 1/4 cup maple syrup
- 1/4 cup brown sugar
- Juice from 1 lemon
- Zest of 1/2 lime
- 1 tsp vanilla extract
How to Make
Preheat oven to 325°F.
Combine whole milk, heavy cream, eggs, sugar, vanilla extract and salt in a bowl to make the custard. Whisk until evenly combined.
Slice a variety of bread (multigrain, sourdough, white bread, brioche, etc.) into 1-inch cubes.
Combine all bread in a greased 9”x13” baking dish. Pour custard liquid evenly and gently press bread down to ensure all pieces are saturated.
Cover baking dish with foil, place in a roasting pan and put into oven.
Once in the oven add 1-inch of warm water to the roasting pan. This will help the custard cook more evenly.
Cover French Toast Bread Pudding with foil and bake for 35 minutes.
Blanch peaches, by first boiling a large pot of water. Have a large bowl of ice water prepared as well. Make a thin cut around the circumference of the peaches.
When water is boiling, carefully drop or lower peaches into the water, then set a timer for 2 minutes. Using a slotted spoon or ladle retrieve peaches from pot and place in ice water; the skins should come off very easily. Large dice peaches.
For peach compote, combine peaches, maple syrup, brown sugar, lemon juice, lime zest, and vanilla extract in a sauce pan, heat to just below a simmer, and let stew for 15– 20 minutes until peaches are soft. Do not allow the compote to boil.
Remove foil and cook for an additional 10 to 15 minutes until top is golden brown and custard is set. Remove from oven and allow to cool slightly before slicing and serving.