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Alice’s Curious French Toast Bread Pudding

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Introduction

Welcome to a delightful twist on classic French cuisine with “Alice’s Curious French Toast Bread Pudding.” This inventive dessert combines the rich textures and flavors of traditional bread pudding with the zesty, sweet undertones that make it uniquely Alice-inspired. Diving into this recipe offers a taste journey filled with creativity and indulgence.

Tips for this Recipe

  • For the best texture, ensure your bread is slightly stale before dicing it; this helps in achieving that perfect pudding consistency.
  • Mix ingredients thoroughly to maintain uniformity for even cooking.
  • While optional, using a food processor with a slicing attachment can be helpful if precise bread shapes are desired but remember it’s not essential.

Why you will love this recipe

Alice’s French Toast Bread Pudding stands out with its harmonious blend of comfort and adventure. The combination of rich custard, aromatic vanilla, and zesty citrus juices wrapped in warm bread layers guarantees an unforgettable dessert experience that is both nostalgic and refreshing.

Ingredients

  • 6 eggs
  • 1 cup heavy cream
  • 1 cup sugar
  • 1 1/2 tablespoons pure vanilla extract
  • 1 tablespoon freshly squeezed orange juice
  • 1 tablespoon freshly squeezed lemon juice
  • 1 1/2 teaspoons ground cinnamon
  • 1 loaf brioche (or challah), cut into eight 3/4-inch thick slices
  • Butter, for the pan

Adviced equipments

  • Bread Chopper – Ideal for efficiently dicing or grating bread into pieces suitable for your pudding.
  • Electric Stand Mixer with Paddle Attachment – For whisking eggs and milk, achieving a smooth mixture consistency swiftly.
  • Non-stick Fry Pan – Essential for frying the bread pudding in butter without sticking or damaging pieces.
  • Cast Iron Skillet (optional) – Provides excellent browning and crispiness if you’re using it.
  • Silicone Spatula – Useful for flipping ingredients, especially when non-stick pans are involved.
  • Food Processor with Slicing Attachment (optional) – For slicing bread into specific shapes.

History of the Recipe

The conceptual roots of “Alice’s Curious French Toast Bread Pudding” trace back to a time when culinary experimentation was on the rise. Drawing inspiration from traditional bread puddings and classic French recipes, this dessert pays homage to Alice’s adventurous spirit in the face of a peculiar dream – where she finds herself in Wonderland with an apple tree that grows pastries! The dish embodies her whimsical journey through taste and imagination.

Fun facts about this recipe

This dessert is not only a nod to Alice’s curious adventures but also represents the fusion of culinary traditions. The use of bread choppers, electric mixers, and specialized cookware like non-stick pans demonstrates how modern kitchen tools can elevate home baking into an art form. Furthermore, with options for customization in ingredients—like substituting brioche with challah or adding crème anglaise and fruit coulis variations—this recipe is as versatile as it is delightful.

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Alice's Curious French Toast Bread Pudding

Alice's Curious French Toast Bread Pudding

amanda

Equipment

  • Bread Chopper - Useful for efficiently dicing or grating bread into pieces suitable for the base of your French Toast Bread Pudding. It saves time compared to cutting by hand and ensures uniform size for even cooking.

  • Electric Stand Mixer with Paddle Attachment - Essential for whisking eggs, milk (and possibly other ingredients), achieving a smooth mixture consistency faster than manual whisking. This is particularly useful if the recipe calls for any additional liquid or dairy products that need to be combined thoroughly.

  • Non-stick Fry Pan - A must-have for frying the French Toast Bread Pudding in butter, as it helps prevent sticking and allows for easy flipping of pieces without damaging their structure.

  • Cast Iron Skillet - An alternative to a non-stick pan; cast iron retains heat well and provides excellent browning and crispiness to the French Toast Bread Pudding's exterior, which is desirable for its texture. However, it requires proper seasoning before use.

  • Silicone Spatula - Useful for flipping and stirring ingredients in pans or bowls without scratching surfaces, making cleanup easier especially when using non-stick equipment like cast iron skillets.

  • Food Processor with Slicing Attachment (optional) - If the recipe requires slicing of bread into specific shapes rather than small pieces for pudding, this could be a handy tool. However, it's not strictly necessary since a bread chopper or hands can suffice for most bread pudding preparations.

Ingredients

  • 6 eggs

  • 1 cup heavy cream

  • 1 cup sugar

  • 1 1/2 tablespoons pure vanilla extract

  • 1 tablespoon freshly squeezed orange juice

  • 1 tablespoon freshly squeezed lemon juice

  • 1 1/2 teaspoons ground cinnamon

  • 1 loaf brioche (or challah, as a second choice), cut into eight 3/4-inch- thick slices

  • Butter, for the pan

  • 1/4 cup heavy cream

  • 1 tablespoon Apricot Brandy tea leaves (see Resources)

  • 4 1/2 large egg yolks

  • Half of 1 large beaten egg

  • 1/2 cup sugar

  • 1 1/2 tablespoons pure vanilla extract

  • Pure maple syrup

  • Crème anglaise

  • Fruit coulis

  • sugar",

Instructions

1

Instruction 1

Preheat the oven to 350°F.
2

Instruction 2

In a large mixing bowl, combine the eggs, heavy cream, sugar, vanilla extract, orange and lemon juices, and cinnamon. Whisk the mixture until it is smooth and combined, but do not overbeat it. Place each slice of bread into the mixture and let it absorb the liquid thoroughly. Set the soaked bread aside on a plate.
3

Instruction 3

Place a griddle or a large frying pan over medium heat and coat it with butter. When the griddle is hot, cook each slice of bread until it is nicely golden on both sides, keeping the heat at a level that allows the bread to cook through evenly without burning the egg mixture. As they are cooked, set the slices aside on a plate.
4

Instruction 4

While the bread is cooking, make the pudding base: Bring the heavy cream to a simmer in a small saucepan, and then remove it from the heat. Place the tea leaves in a tea strainer and steep them in the cream for 3 minutes (or simply put the loose tea in the cream, steep for 3 minutes, and then strain carefully). Discard the tea leaves and reserve the apricot Brandy cream.
5

Instruction 5

In a medium bowl, combine the egg yolks, beaten egg, and sugar, and whisk to combine. Add a little of the egg mixture to the apricot Brandy cream and continuing to whisk, gradually add the remaining egg mixture until it's fully combined. Stir in the vanilla extract. Set the pudding base aside.
6

Instruction 6

When all the bread has been cooked on the griddle, cut the slices into 1 × 1-inch squares.
7

Instruction 7

Pour the pudding base evenly into the eight ramekins (they will be about one-fourth full), and then lay in the bread squares (the bread may extend above the edge of the ramekins). Place the ramekins on a large baking sheet, and bake for 20 minutes, or until the bread is golden and crispy and the liquid is bubbling.
8

Instruction 8

To serve, drizzle maple syrup, crème anglaise, fruit coulis, and/or confectioners' sugar on top—whatever your heart desires! Slices of fresh fruit work wonderfully as a garnish or a side. Be generous, whatever you do!
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