Many people don’t know that French Toast and Bread Pudding are essentially the same thing – stale bread saturated with custard that is cooked until it has a crunchy exterior and a gooey interior – the stuff dreams are made of. Individual nuances include the thickness of the bread and the cooking method, French Toast is grilled where Bread Pudding is baked. Also different is the adornment, French toast usually gets butter and maple syrup and bread pudding a hard sauce made with butter, whiskey or rum and cane sugar.
This recipe combines the best of both worlds by taking a bread pudding made with French bread and maple glazed doughnuts that is finished with maple sugar brulee and topped with a hard sauce of maple syrup, bourbon and butter.
2 Cup (32 tbs), cubed (and stale)
Maple glazed doughnuts
1 Cup (16 tbs), cubed (and stale)
For the custard
1⁄2 Cup (8 tbs)
2 Large, beaten
1 Cup (16 tbs)
1⁄4 Cup (4 tbs)
For the hard sauce
1 Cup (16 tbs) (Grade A)
1⁄2 Cup (8 tbs)
1⁄4 Cup (4 tbs) (Maker’s Mark)
1. Preheat the oven to 400 degrees F.
2. Grease a 13 by 9 by 2-inch pan with butter.
3. Whisk together the white sugar, eggs and milk in a bowl then mix in the vanilla, nutmeg and cinnamon.
4. Arrange cubed bread in the greased pan and pour the egg mixture on top.
5. Add butter on top of the bread. Bake for 35 to 45 minutes, or until set.
6. Remove from oven and cool, set aside.
7. In a sauce pan add the butter allow it to melt and then add the maple syrup and whiskey.
8. In a serving plate pour spoonful of the hard sauce and then place a slice of the bread pudding on top.
9. Pour some more hard sauce on top.
10. Serve the delicious French toast bread pudding.