If you have been following our blog for the past few years and making our recipes, you would have discovered by now that even though we work in the food and beverage industry and there is a classically trained chef on board, we are both advocates of practical, simple, tasty food. Some people call that “honest” food. We believe life is a feast and everyone is invited to partake. You do not have to be rich, popular or anything but yourself.
As Chef Lij says in practically every interview and TV appearance, “The simple things are the hardest to do.” But why is that? Is it OK to serve guests scrambled eggs and sausage for breakfast or bread and butter pudding for dessert? Yes. But aren’t those things too homely and regular? No. Not if done well.
This recipe for a French Toast Bread and Butter Pudding combines all the adjectives above. Practical, simple, honest, homely and everything but regular. It was inspired by Kathi Cooke, the first person to hack the very pudding-like texture that many find off-putting with a traditional bread pudding and turn it into something superbly amazing with added texture. So if you are among those who cannot stand the baby food mush of bread pudding, this is for you. If you want a practical, inexpensive but luxurious dessert or tea time snack, this is for you. It travels well so it makes a great potluck dish or picnic or BBQ dessert as well. This is dessert for all seasons, reasons and persuasions.
- 2 baguettes (two different kinds for contrasting textures)
- 2 1/2 cups cream
- 1 1/2 cup caster sugar
- 3 egg yokes 200g butter
- 1 cup milk
- 1 1/2 teaspoon cinnamon
- 2 tablespoons Appleton Jamaican Rum
- 1/4 teaspoon salt
- 3 teaspoons vanilla
- Slice bread into half inch pieces. Smear lots of butter into the baking dish (as much as 1/5)
- Butter the bread slices with another 3/5 and leave 1/5 aside
- In a large bowl, combine all of the other ingredients Layer the bread into a buttered baking dish, piling it high because it will get much smaller when baked
- Pour the liquid on top, patting down the bread on top to absorb as much liquid as possible. Let it stand for 10-15 minutes.
- Smear the remainder of the butter all over the top of batter then place in oven. If you have excess bread and liquid, , place in ramekins but watch the cooking time as it will be shorter. Or you can simply decide to bake it all in ramekins for cute serving size portion presentation.
- Bake in a preheated oven at 190C/375F until toasty on top and the pudding appears firm to touch. The time will vary depending on the size and depth container you use and the kinds of bread. This is one of the few baking recipes that allows you to open and close the oven without damaging the results.
- Serve slightly warm with cold homemade vanilla bean extract whipped cream or a great quality vanilla bean ice cream.
Sally says
I grew up on bread pudding – it’s ultimately a frugal food to use up left-over bread. It nurtured my custard obsession with it’s eggy middle. However our’s certainly didn’t have rum in it! Love your Caribbean version.
Chef and Steward says
Yes it was for us too. Stale bread would be set aside for this purpose. This one isn’t very custardy but it is still delicious!
imagesbytdashfield says
Especially the Jamaican rum 😉
Chef and Steward says
especially 😀
mommycookforme says
It is good idea for left-over bread, thanks for your sharing.
Chef and Steward says
Happy to share and thanks for dropping by.
angela heron says
This will be good Sunday morning and evening food and it is doable. Thanks
Chef and Steward says
Enjoy Ma B! Its very simple and would be nice alongside eggs for breakfast.
eliotthecat says
Wonderful take on a classic!
Chef and Steward says
Thanks Eliot.
ksfinblog says
I can almost taste it
Chef and Steward says
I am hankering for some more myself!
ksfinblog says
yum
Kathi Marie Cooke says
Still one of my absolute favourites! Very Nice!
Chef and Steward says
Happy we did it justice! Thanks for doing it differently for years!
eknisely says
Love this – looking forward to making it myself!
Chef and Steward says
Would love to hear how it turns out.
simplydelish says
Yum, I just posted french toast on my blog like last week!
Chef and Steward says
Great minds think alike? Or food lovers of the same palate?
donaldrbernard says
I can almost smell the warm aroma of cinnamon just by looking at the photos and reading your recipe. Mmmmm
alisonswonderlandrecipes says
My husband loves bread pudding, but (like you mentioned) I’ve never liked the texture. This recipe might be just right for both of us!
By the way, I’m nominating you for the Very Inspiring Blogger Award! More details can be found here: http://wonderlandrecipes.com/2014/06/25/awr-receives-the-very-inspiring-blogger-award/
msclassycassie says
Love this blog! If anyone wants to learn how to make some healthy recipes please check out my youtube channel! https://www.youtube.com/channel/UC1-YCxeIdRk7xZsCOyJaqyw
duodishes says
Love the idea of buttering the bread, as well as spreading butter over the batter. Oh man! Bread pudding with brioche and challah is also fantastic. It’s a fave breakfast or brunch item.
Chef and Steward says
The lavish buttering is what makes it very crispy. Not for those who are afraid of fat or who think saturated fat is the scourge of the earth.
Noreen says
this looks delicious!
Chef and Steward says
It most certainly is!
Ishita says
Beautiful post