5.08.2010

French Toast Bread Pudding with Mixed Berries and Fat Sauce




Oh my goodness!  I had planned on posting earlier in the week, but life got in the way.  That just happens sometimes. 

If you just happen to have a family that pampers you on Mother's Day, and let's you sleep in while preparing your breakfast, you can just go back to bed this post does not apply to you.   My husband brought me breakfast in bed for Mother's Day once.  He handed me a box of Trix cereal, a gallon of milk, a bowl and a spoon.  Then he said, "here's your breakfast in bed"!  Was he kidding?  I'm sure he was dead serious, but I didn't appreciate the jesture.  Pfshhh...nevermind I'll do it myself.  The few times the family has prepared breakfast, the clean up was horrible.  Yes, I was stuck cleaning the kitchen and doing all the dishes.  Sigh...I'm not very appreciative am I?  

This is a great do ahead breakfast.  Prepare the night before and just pop in the oven the next morning.  Get the prep work and dishes out of the way.  Sweet.

 


You will need a loaf of rich bread like Challah or Brioche.  Many bakeries carry Challah on Fridays. 




Cube about 12 ounces of the bread about 3/4-inch in diameter or close to that.




Next:  eggs, milk, sugar, vanilla, nutmeg and cinnamon.




In a large mixing bowl, combine the eggs, milk, sugar, vanilla, cinnamon and nutmeg. 





Give it a good whisking to completely blend together the eggs and milk.


 


Add the cubed bread.





Gently stir together with a rubber spatula and press bread into the milk/egg mixture.





Butter a 9 x 9-inch baking dish.





Gently press the bread down again so the top absorbs the milk and egg mixture.





Cover the dish with foil and place in the refrigerator over night.





The next morning, place the foil-covered dish in a cold oven.  Set oven at 350 degrees and bake for 30 minutes.  Remove the foil and continue baking for an additional 30 minutes or until it is golden brown and is puffed.  Remove from the oven.  Serve immediately.





Cut into squares and serve with fresh berries and hot pure maple syrup or "Fat Sauce".  I really love the Fat Sauce. 

I will now share the "Fat Sauce" recipe.





My dear cousin Ruth gave me this recipe.  It's really called Buttermilk Syrup, but the family just started calling it "Fat Sauce".  It is good on just about anything.   

You will need:  buttermilk, sugar, butter, corn syrup, baking soda and vanilla.





In a medium size sauce pan combine the buttermilk, sugar, butter, corn syrup and baking soda. 





Cook over medium heat.  The butter will begin to melt and you will notice how the sauce starts to foam up.  This is the reaction from the baking soda and buttermilk.  Keep whisking so that the sauces doesn't foam up and over the top of the sauce pan (done that) and so that it won't burn.



 
 
See how it foams up?  Keep stirring.
 
 
 
 
 
The sauce will begin to turn a caramel color. 
 
 
 


After the syrup is a light caramel color and has simmered for about 5-7 minutes, remove from the heat.  Stir in the vanilla.





Serve while still warm.   If you have any remaining syrup, just store covered in the refrigerator.  It will keep for at least a week.





This is totally a chick breakfast (as the family would say).  I love chick breakfasts.  I'm just not much into the bacon, sausage and egg scene.  This is what I want for breakfast on that special day (haha).  Have you noticed that I use a lot of berries.  I love the berries! 



French toast Bread Pudding


12 ounces of Challah or other egg bread with crust, cut into 1-inch pieces
7 large eggs
2 ½ cups whole milk
½ cup sugar
2 teaspoons vanilla
¾ teaspoon freshly grated nutmeg
½ teaspoon cinnamon

2 cups assorted fresh berries

Butter a 9 x 9-inch baking dish. Set aside. Whisk eggs, milk, sugar, vanilla, nutmeg and cinnamon in a large mixing bowl. Using a spatula, gently add the bread cubes. Light press down to moisten completely. Cover with foil and refrigerate overnight.

When ready to bake: place foil-covered dish in a cold oven. Set oven at 350 degrees and bake 30 minutes. Remove foil and continue to bake until pudding is puffed and golden brown, about 35 minutes longer. Spoon French toast onto plates and top with mixed berries. Serve with warm pure maple syrup or “Fat Sauce”.  This recipe will serve 9 women or 4-6 men.



Fat Sauce

1 ½ cups sugar
¾ cup buttermilk
½ cup butter
2 tablespoons corn syrup
1 teaspoon baking soda
2 teaspoons vanilla

In a large saucepan, combine sugar, buttermilk, butter, corn syrup and baking soda. Bring to a boil for 5-7 minutes. Stir constantly. The addition of the baking soda will make the syrup foam up. Make sure your pan is large enough so that it doesn’t boil over. Cook until a light caramel color.



Happy Mother's Day to all you wonderful mothers, especially my own mom and to my daughter who is a fabulously sweet mom.  I love you all.

Just out of curiousity, how many of you women are pampered on mom's day with breakfast in bed?  Do you ever get to sit down and put your feet up on this special day?  I'm taking a poll.  Then I'll shoot the family.  You know I'm partially kidding - right?

14 comments:

  1. I made this for my mothers day and it was super yummy! And yes, I got to put my feet up. My 6 year old kissed me lots and made me sit on the couch so he could rub my feet; my husband joined in and then did the dishes. I'll rub your feet today if you'd like. Love you Mom! you are the best mom ever!

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  2. Foot rub? Luckyyyy? I love to have my feet rubbed, I think Keith would have consented to give me a foot rub, but you know what that leads to?

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  3. Janet, I love you!!! I'm so excited that you have a food blog. You have the best recipes, ever! My life just became infinitely better. I miss running with you. Good luck in all your running adventures.

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  4. My life was infinitely better when you were living in the SL valley. You are missed by the Barton girls that's for sure. So good to hear from you. How are your babies???

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  5. I have been wanting to do this recipe FOREVER. But I wasn't able to find Challah so I finally got around to making my own, and YUUUMMM!!! I was even nice enough to share it with my kids. Holy Awesomeness! Thanks for sharing this recipe!

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  6. Wow! You're ambitious! Challah is hard to find especially in UTAH! I can only find it on Fridays in a couple of bakeries. Any sweet, buttery bread will work. So glad you shared with the kiddies!

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  7. I'm thinking this recipe is going to replace the old Christmas "sticky bun" breakfast :) YAY for bread pudding! I usually call into the grocery store bakery and special order the bread.

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  8. Great idea or ordering bread in advance. I made this for Christmas morning and used some left over orange rolls and threw in some eggnog. I was delicious and so easy for a busy morning. I'm so glad you like it.

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  9. Looks wonderful ~ can't wait to try it!

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  10. I live in San Francisco where we can buy Challah every day of the week. Like someone else said you can make this with brioche or French bread. You can even make it with Wonder bread -- but it won't be as rich and yummy. I make it with stale croissants when they're on sale. (I've even seen a recipe with chocolate croissants!) After I tear the croissants into pieces I place them on cookie sheets then into a 300 degree oven for ten minutes. Turn off heat, leave in oven overnight. I think the crispy dry bread soaks up the egg mixture better. I just found your blog (through Mama's Minutia, I think) and am enjoying reading your recipes. Got to try the Fried Ice Cream. I've had it in a Mexican restaurant and loved it.

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    Replies
    1. Sounds amazing. Thank you for your great ideas.

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  11. This looks amazing! When I make french toast for my family I use non-dairy flavored creamer instead of milk (we like the french vanilla, white chocolate, and caramel varieties) The difference is incredible! I wouldn't even think of using milk now. I think I will try your recipe with the creamer.

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  12. Totally dumb question....but how much would you say 12 oz is of the bread? Maybe half?
    Thanks! Tammy.anderson@comast.net

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  13. Most loaves of bread are about 16 oz or one lb. I generally use 3/4 of a loaf of challah or other bread. I know this doesn't help you much. Are you in the states or abroad?

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