Bread PuddingThe arrival of a New Year calls for something decadent. Welcome 2016 with this French toast bread pudding for brunch. It’s crowned with a crunchy almond streusel and served with a buttered maple syrup. Use convection mode to ensure the bread pudding is evenly cooked inside with a crisp golden-brown topping. You can prepare the recipe ahead of time, so all you have to do in the morning is bake it.

Bread Pudding
French Toast Bread Pudding with Crunchy Almond Struesel
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Votes: 2
Rating: 3.5
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Servings
8 servings
Servings
8 servings
Bread Pudding
French Toast Bread Pudding with Crunchy Almond Struesel
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 2
Rating: 3.5
You:
Rate this recipe!
Servings
8 servings
Servings
8 servings
Ingredients
Streusel
  • 1 cup all-purpose flour
  • 1 cup sliced almonds
  • 1/2 cup brown sugar lightly packed
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1 stick unsalted butter melted
Buttered Maple Syrup
  • 1 cup pure maple syrup
  • 3 tablespoons unsalted butter
  • 2 tablespoons light brown sugar
  • 1/2 teaspoon kosher salt
Bread Pudding
  • 1 tablespoon unsalter butter softened
  • 1 loaf challah or brioche torn into uneven pieces
  • 3 cups whole milk
  • 2 cups heavy cream
  • 8 large eggs
  • 1/4 cup pure maple syrup
  • 1/4 cup brown sugar lightly packed
  • 1 tablespoon pure vanilla extract
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground allspice
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon almond extract
Instructions
Struesel
  • In a large bowl, stir together the flour, almonds, brown sugar, granulated sugar, cinnamon, and salt. Stir in the butter and then use your fingertips to blend the streusel until it forms uneven clumps. Set aside.
Bread Pudding
  • Preheat the oven to CONVECTION/BAKE 350°F. Grease a 9-by-13- inch baking dish with the softened butter. Place the bread chunks in the baking dish in an even layer and set aside.
  • Whisk together the milk, cream, eggs, maple syrup, brown sugar, vanilla extract, cinnamon, allspice, salt, nutmeg, and almond extract (if using) in a large bowl, then pour it over the bread. Gently press the challah down until submerged, then let the mixture stand for about 10 minutes. Sprinkle the streusel evenly over the top. Bake until puffed and golden brown, about 40 minutes. Remove from the oven and set aside for 10 minutes before serving.
Buttered Maple Syrup
  • While the bread pudding cools, combine the maple syrup, butter, brown sugar, and salt in a 2-cup heat-safe measuring cup. Microwave on high for 15-second intervals, stirring in between, until the butter is melted. Serve the bread pudding with the buttered maple syrup.
Recipe Notes

If you prefer, you can cut the recipe in half and bake the bread pudding in an 8- or 9-inch square baking dish.


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