nutritional information

Per Serving (3/4 cup bread pudding and 1 1/2 Tbs. syrup):

  • Calories: 399
  • Protein: 14 g
  • Total Fat: 6 g
  • Saturated Fat: 2 g
  • Carbohydrates: 75 g
  • Cholesterol: 143 mg
  • Sodium: 587 mg
  • Fiber: 4 g
  • Sugar: 34 g

Stuffed French Toast Bread Pudding

Serves 8

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

you might also like



comments

French toast pudding

Bec - 2014-02-23 22:56:20

I've made this twice since seeing the recipe. It was a hit both times. The first time I made it the night before and felt like the top layer of bread lost some of the egg mixture and didn't cook through as well. The second time I made it the morning of and added two skinned peaches. It was awesome! Will definitely be a staple for an easy breakfast. Also, it realistically feeds four people, so make two if you have more guests.

Erika Helgerson - 2013-08-14 20:33:53