All French Toast is bread pudding, so why not just start with bread pudding? That’s how I started making this – and my kids love it, so I thought I’d share. It’s also a big hit for brunch (and so the brandy in the pudding).
The proportions, so you can adjust the recipe, are 1 egg to 1 cup liquid to 1 cup dried/stale bread.
(I made a YouTube video detailing the process)
For my loaf tin I use
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5 large eggs
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5 cups milk (you can substitute cream for a richer pudding)
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1/4 cup brandy (any flavored liquid like syrups or liquor work well to personalize the flavor, but when I’m making it for the kids, I leave it out)
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1/2 cup sugar (you can add up to 1.5 cups depending on how sweet you like it, because I pour syrup over it, I use less).
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The zests from 2 - 3 oranges (you can use lemons as well)
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Pinch of salt
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1 tablespoon vanilla
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You can also mix in candied or dried fruits and/or nuts to suit your taste.
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5 cups stale/dried bread
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Zest oranges and add to sugar, then combine with 2 cups of milk and bring to the simmer. Turn off the heat and let sit until cool.
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In a bowl whisk together five eggs, the salt, and any additional sugar you would like to use. Whisk in the orange flavored milk, the remaining 3 cups of milk, and all the flavorings. Strain to remove any solids.
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In a bread tin lay out your dried bread (and fruits or nuts, if using) and then pour the liquid mixture over it. Let it sit overnight to fully rehydrate the bread.
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Bake in a slow oven, 160C/320F for one hour. Let cool and refrigerate. Serve as is or with a sweet sauce, – at this point you’ve made Bread Pudding, to make French toast, slice the pudding and fry in hot oil or ghee for a few minutes on either side to develop a crust. The outside is crispy and the inside warm and creamy).
Enjoy, and be sure to tell me what you think.
