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Bread Pudding French Toast

Bread Pudding French Toast

Copper Beech Manor

BREAD PUDDING FRENCH TOAST

Serves six

Brioche bread, cut into six 1 inch slices 2 t. vanilla

4 large eggs 2 T. lemon juice

¾ c. cream 2 T. butter

¼ c. milk 3 large peaches, peeled, pitted and sliced

6 T. granulated sugar 1 pint fresh blueberries or raspberries

6 T. brown sugar 2 T. Grand Marnier or brandy

Preheat oven to 350 degrees. Spray six ramekins with cooking spray and set aside.

Whisk together eggs, milk, cream, vanilla and 2 T. each of brown and granulated sugars.

Cut Brioche slices into 1 inch cubes and toss together with egg mixture and spoon into ramekins.

Place the ramekins into a 9 x 13 baking pan and add boiling water until it reaches halfway up the sides of the ramekins. (This may be covered and refrigerated overnight and the next day).

Bake for 20 minutes or until firm.

In the meantime, melt butter in a sauté pan and add peaches. Sprinkle with remaining brown and granulated sugars and lemon juice. Sauté until beginning to caramelize, about 3 minutes. Add the blueberries and stir gently to combine.

Warm the Grand Marnier and add to peach mixture. Ignite using a long match; allow to burn out.

Invert the ramekins onto individual plates and spoon the warmed peach sauce over them. Sprinkle lightly with powdered sugar.

Serve with sausage or bacon as desired.



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