French Toast Bread Pudding
|Challah bread loaf/Brioche||1 , sliced in 1 inch thick pieces|
|Challah bread loaf/Brioche||1 , sliced in 1 inch thick piece|
|Half and half||5 Cup (80 tbs)|
|Sugar||1 Cup (16 tbs)|
|Brown sugar||1 Cup (16 tbs)|
|Vanilla extract||2 Teaspoon|
|Freshly grated nutmeg||1⁄8 Teaspoon|
|Nutmeg||1⁄8 Teaspoon (Recommend Freshly Grated)|
|Powder sugar||1 Tablespoon (For Dusting)|
Preheat oven to 350 degrees.
In a large bowl add in the eggs, half-n-half, sugar, brown sugar, vanilla extract, cinnamon, nutmeg and salt; whisk all ingredients to combine.
Slice bread and place in a 9x13x3 baking dish, arranging the bread to fit in 2 even layers. (Tip: If bread is fresh, place sliced bread in the oven at 350 degrees for 10 minutes then arrange in the baking dish.)
Pour custard mixture over top of the bread and allow to soak for 10 minutes.
After soaking place baking dish into a roasting pan and fill roasting pan with hot tap water about 1 inch up the baking dish. Cover roasting pan tightly with aluminum foil and place in the oven for 45 minutes. Then take the aluminum foil off the pan and bake for an additional 45 minutes or until custard has set.
Allow to cool on the countertop for 10 minutes and then serve. Best served with a dusting of powder sugar and maple syrup. Enjoy!