French Toast Breakfast Pudding

Name: French Toast Breakfast Pudding
Cuisine: French
Ingredients: 300 ml cream; 300 ml milk; icing sugar; 20 g pistachios or praline, coarsely chopped; 20 g pistachios or praline, coarsely chopped; maple syrup; butter, for greasing; 300 g approx. challah, brioche or panettone; 300 g approx. challah, brioche or panettone; 4 tablespoons honey or soft dark brown sugar; 8 eggs; 1 teaspoon pure ground cinnamon; 4 tablespoons honey or soft dark brown sugar; good pinch of salt; 1 teaspoon vanilla extract

Preparation info

Serves
8–10

Difficulty
Easy

Appears in

The New Ballymaloe Bread Book

By Darina Allen

Published 2023

About

Another irresistible way to use up leftover challah, brioche or panettone. Be careful not to pack the dish too tightly or it will be heavy rather than deliciously light and fluffy.

Ingredients

butter, for greasing
300 g approx. challah, brioche or panettone
8

Europe
France
Ireland
Bread
Leftovers
Breakfast
Vegetarian

Method

Grease a 23cm × 33cm × 5cm baking dish with butter. Fill the buttered dish loosely with slices and/or small chunks of challah, brioche or panettone.

Whisk the eggs in a large bowl. Add the honey or brown sugar, cinnamon, vanilla and a good pinch of salt, then whisk in the cream and milk. Pour this over the bread in the dish, cover and refrigerate for a couple of hours, or better still,