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BREAD PUDDING FRENCH TOAST
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Mar 14, 2025
BREAD PUDDING FRENCH TOAST Today's Recipe: https://catherinesplates.com/bread-pudding-french-toast/ **Click here to see my recipe blog: https://catherinesplates.com NEW: To purchase my Dessert Cookbook, click link https://www.blurb.com/bookstore/invited/10034701/10feb0fb4a14a171cfaeed6889d6656eab1a0016 *To purchase my cookbook vol 1, click link https://www.blurb.com/b/9452561-catherine-s-plates **To purchase my cookbook vol 2, click here https://www.blurb.com/b/10367334-catherine-s-plates-cookbook ***To purchase my cookbook vol 3, click here https://www.blurb.com/b/11248440-catherine-s-plates-3rd-edition-2022 ***My Amazon StoreFront https://www.amazon.com/shop/catherinesplates (As an Amazon Associate I earn from qualifying purchases.) ***Follow me on Social Media
View Video Transcript
0:00
let's have some fun today we are going
0:02
to transform a breakfast brunch or even
0:05
a dinner idea into a Divine treat we are
0:09
making bread pudding French toast Let's
0:13
Talk About The Bread because that's
0:14
going to be the first
0:16
step I'm using Brio Bread now you can
0:20
use any bread that you want what we're
0:22
going to do is dry it out now I just
0:25
took the wrapper and opened it up and
0:29
then I put it in the oven and let it sit
0:31
overnight to kind of dry it out a little
0:33
bit because it was very fresh bread and
0:36
I can tell now that it's kind of dry on
0:37
the tops and that's totally fine we're
0:40
going to need 10 oz of any kind of bread
0:43
that you want and 10 oz would be about
0:46
six cups I'm going to cube it and then
0:50
we're going to get going with that and
0:51
the first thing I'm going to do is just
0:53
take my little wet paper towel here put
0:55
it under my cutting board so we're not
0:57
sliding all over the place
1:03
there we go all right let's cut some
1:06
bread now Brios bread has a little
1:09
sweetness to it so it's a good
1:15
bread now you can also lay your bread
1:17
out on a sheet pan put it in your oven
1:20
at a very low temperature and let it dry
1:22
out that way if you need it fast or you
1:25
can Cube it already put it in a large
1:27
bowl and put that in your microwave or
1:30
in your oven overnight and that'll dry
1:31
it out also there's many
1:34
ways just going to cube it like
1:36
bite-sized pieces my brother and his
1:39
wife that's Donald and Donna they were
1:43
talking about a bread pudding a french
1:45
toast and we're like oo we looked around
1:49
and kind of got some ideas and then came
1:51
up with this here we just start
1:54
measuring my bread here I'm going to
1:56
tell you why we're measuring it why you
1:58
want specifically 10 o
2:04
there's always one trying to
2:06
escape I'm going to try not to squish it
2:09
I got four cups already of the bread let
2:12
me move this off to the side for a
2:14
second and show you what we're going to
2:17
do okay we're going to be using it's
2:19
kind of like a meatloaf pan right it's 9
2:22
in by 5 in by 3 in now I'm going to
2:26
spray this with a non-stick cooking
2:28
spray and it says use one that has the
2:31
flour in it which is a baker's Joy or
2:34
whatever offbrand you can find
2:36
also we don't want our bread to stick we
2:38
want it to pop out of
2:41
there get the corners and I'm going to
2:45
pop my bread
2:45
[Music]
2:54
in and then I'm going to cut two more
2:57
cups of the bread
3:01
this should do it right
3:02
here you don't want to squeeze your
3:06
bread there we
3:13
go it seems like a lot but let me tell
3:15
you once you get the Custard in here
3:17
it's going to take it down all right
3:19
we're going to set this aside and let's
3:20
make the custard
3:32
in a large mixing bowl we're going to
3:34
place two cups of
3:39
milk we're going to make the custard
3:42
base for the bread we're going to crack
3:45
in three
3:50
eggs all right
3:52
[Music]
3:54
one
3:56
two and three
4:01
just checking for
4:04
shells one teaspoon of vanilla
4:09
extract give it some
4:11
flavor a little over spill there we like
4:15
that yes we
4:17
do we're going to give it a pinch of
4:19
salt just a pinch it's like less of an
4:23
eighth of a teaspoon salt goes
4:26
ow tell him to behave or we won't get
4:29
any
4:30
he'll cry CU he loves bread pudding and
4:32
french toast so putting this together
4:34
will be great we're going to add in a/4
4:37
cup white granulated
4:42
sugar actually it's a third of a
4:46
cup one3
4:48
cup there we
4:50
go and then we're going to add in A4 cup
4:54
of your favorite maple
4:57
syrup this is Maple Grove Farm
5:00
100% pure maple syrup 1/4
5:05
cup that's where the4 cup came
5:12
from there we
5:15
go nice flavor in there let's
5:21
see oh wow that is delicious here I'm
5:24
passing this on
5:26
yay you can give it a try
5:30
what do you think oh I love pure Maples
5:32
yes that's the best okay y'all we're
5:35
going to take a whisk we're going to
5:36
beat this all together make sure those
5:38
eggs are broken up make sure this is
5:40
nice and
5:51
frothy yeah that looks good bring it
5:53
back over the bread cubes that's in our
5:56
Bowl
6:00
I'm going to replace the Whisk and I'm
6:01
just going to use my big measuring spoon
6:03
here just to kind of pour this all over
6:06
our breadcrumbs here our bread
6:11
cubes we
6:22
go I'm going to squish and then pour it
6:25
in kind of
6:27
Squish go over the edge with it that's
6:29
very
6:31
important well good you did
6:33
it just do it once though you need it
6:39
all it's very important to have a few
6:41
extra hands in the kitchen especially
6:43
when you got a messy
6:45
cook that's the best cook right usually
6:49
it is that means you're making something
6:53
yeah mess all right let's pour it all in
6:56
don't worry it looks like a lot but it's
6:58
not it's got to absorb all into that
6:59
bread M now we want this to be a nice
7:02
loaf when we get it out of the
7:05
oven so I'm going to make sure that it's
7:07
nice and flat push
7:10
down soaking up all that
7:13
deliciousness yeah we're going to put it
7:15
on a pan before it goes in the oven that
7:17
way the custard doesn't ooze out I've
7:21
got my oven preheated at
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350° we're going to bake this for about
7:26
30 to 45 minutes until that custard is
7:30
set and it's nice and crispy on the top
7:33
we got to make some french
7:35
toast I've taken my bread pudding and
7:38
I've cooled it down completely you can
7:41
make this the day before cool it down
7:44
put some foil over it and put it in your
7:45
refrigerator and then have it ready for
7:47
the next day or you can cool it down and
7:50
then start making your French toast I
7:52
took a knife and went around the edges
7:54
of my baking dish here we're going to
7:56
pop it out and then we're going to start
7:57
slicing it up we still got to make the
7:59
French toast in a narrow dish I'm going
8:02
to crack two
8:07
eggs and then we're going to add 3
8:10
tablespoons of
8:14
milk now we're making the mixture to
8:17
dunk the bread pudding in to make our
8:19
French
8:21
toast so that's
8:24
one two and three I'm not going to add
8:29
anything else because everything is
8:31
already in our bread pudding here and we
8:33
don't want to over sweeten it so I'm
8:35
just going to whisk this together till
8:37
it's well
8:42
combined I've got my griddle on a medium
8:46
high heat I'm going to add in 1
8:48
tablespoon of
8:50
butter we're going to melt that let it
8:52
come to a
8:54
Sizzle okay we're going to take our
8:57
bread the bread pudding that we made and
8:59
we're we're going to slice it in
9:03
half we'll slice that in
9:07
half and then we'll slice again should
9:11
make about eight
9:12
slices this will give you an even size
9:16
for your bread pudding
9:19
there all right we're going to take our
9:21
slice we're going to put it into the egg
9:23
mixture get it nice and coated flip it
9:28
around all right we're going to come
9:29
over here and look at our butter and our
9:32
pan we're going to place it
9:38
in we want to cook these until they're
9:40
golden brown on both
9:43
sides there we
9:46
go all right we going to turn it over it
9:50
look
9:50
good there we go look at
9:55
that there we go just keep an eye on it
9:58
you don't want to burn
10:00
I'm going to stand it up for just a
10:02
little
10:04
bit oh it smells so
10:08
good and then you can do as many as you
10:10
want that egg mix that we just
10:13
made I think we cover all eight pieces
10:16
here it looks like it cuz you're not
10:18
overcoating and we're not trying to soak
10:20
it into our bread pudding look at that
10:23
right
10:24
there look at that yeah okay I think
10:28
it's time to plate these up show you how
10:30
we're going to Jazz them
10:33
up there we
10:37
go we need a knife
10:39
fork and I think Thomas is going to give
10:41
that a try all right there's Thomas
10:44
getting his
10:45
bite forget the fruit he
10:48
said I'll get that later here he goes
10:52
it's our bread pudding French
10:57
toast that
11:01
that is
11:02
good oh it's really good with a
11:04
blueberry all right you guys I want to
11:07
thank my brother and his wife Donald and
11:10
Donna for the
11:12
idea we look through several recipes
11:14
kind of try to put something together
11:16
and this is what we came up with it's
11:19
fantastic you could probably get by with
11:21
no syrup
11:23
too
11:25
probably all right you guys
11:29
give us a thumbs up we'll see y'all on
11:32
the next episode bye
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