Stuffed French Toast Bread Pudding
When a local restaurant took its stuffed French toast off the brunch menu, Elana Richman wanted to find an easy, healthful way to make it at home. “We have an orchard near us where I buy apples in bulk, so apples were a natural fit,” she says. “We like bread pudding, and the more I made the recipe, the more like bread pudding it became.” This casserole-style dish can be assembled a day ahead and baked just before serving. “It makes great leftovers for Monday morning too,” says Richman.
- 3 tsp. butter
- 2 medium apples, unpeeled, cored and cubed (4 cups)
- 4 Tbs. Florida Crystals Organic Brown Sugar*, divided
- 6 large eggs
- 1 ⅓ cups Silk Original Soymilk*
- 1 tsp. Now Real Food Certified Organic Vanilla Extract*
- ¼ tsp. salt
- 1 baguette, cut into 1-inch cubes (6 cups)
- ¾ cup Now Food Certified Organic Maple Syrup*
1. Preheat oven to 350°F. Coat 8-inch square baking dish with cooking spray.
2. Melt 2 tsp. butter in skillet over medium heat. Add apples, and sauté 15 minutes, or until beginning to brown. Add remaining 1 tsp. butter and 1 Tbs. brown sugar, and stir to coat.
3. Meanwhile, whisk together eggs, soymilk, vanilla, salt, and remaining 3 Tbs. brown sugar in large bowl. Add baguette cubes to egg mixture, and let stand 5 minutes to allow bread to absorb liquid.
4. Spread half of bread mixture in prepared baking dish. Top with apples, then spread remaining bread mixture on top. Bake 45 minutes, or until custard has set. Serve with maple syrup, for drizzling.
September 2013 p.71