I hope everyone had a wonderful long weekend. I'm still trying to recover, we did lots of driving getting the kids to the grand parents so hubby and I could go to the Indianapolis 500 like we do every year. It was a beautiful day on Sunday, HOT (92F) and humid. We were blessed with a nice breeze all day even though we were in the blazing afternoon sun. I'm only slightly sun burnt on my shoulders where my shirt rubbed my sun-screen off during the course of the day.
Today I'm going to share a recipe that I came across a few years ago for French Toast Bread Pudding. It is a tasty dish even if you don't like bread pudding. Don't worry you don't have to make the french toast either you just need to head to the freezer section at your local grocery and pick up something similar to this.
French Toast Bread Pudding
1 1/2 C brown sugar
1/2 box French toast sticks, cut into quarters (my pan didn't seem full enough so I used the whole box)
1 C heavy cream
2 large eggs
1/2 tsp. pure vanilla extract
1/4 tsp salt
1/2 C water
1/4 C white sugar
Fruit is optional (bananas, blueberries, strawberries)
Cut French toast sticks into 1 inch pieces. Layer the bottom of a 9x11 baking pan with brown sugar. Lay the French toast sticks onto the sugar in a single layer. Press any extra sticks into the sides and corners. Optional: Slice the fruit and place between sugar and French toast sticks. In a large bowl; wisk together the heavy cream, vanilla, eggs, salt and water. Cover the toast sticks with the mixture, pressing the sticks down to wet them thoroughly. Optional: Leave overnight in the refrigerator for a creamier texture. Heat oven to 350 degrees. Sprinkle the top of the sticks with 1/4 cup white sugar, then place the pan into the oven and bake for 30-45 mins. After baking, broil the top for 2-3 mins to brown the sugar. Let pudding stand for 10 mins and serve.
Today I'm going to share a recipe that I came across a few years ago for French Toast Bread Pudding. It is a tasty dish even if you don't like bread pudding. Don't worry you don't have to make the french toast either you just need to head to the freezer section at your local grocery and pick up something similar to this.
You can get your favorite brand, but I have found that the store brands usually have the most cinnamon and sugar on them.
1 1/2 C brown sugar
1/2 box French toast sticks, cut into quarters (my pan didn't seem full enough so I used the whole box)
1 C heavy cream
2 large eggs
1/2 tsp. pure vanilla extract
1/4 tsp salt
1/2 C water
1/4 C white sugar
Fruit is optional (bananas, blueberries, strawberries)
Cut French toast sticks into 1 inch pieces. Layer the bottom of a 9x11 baking pan with brown sugar. Lay the French toast sticks onto the sugar in a single layer. Press any extra sticks into the sides and corners. Optional: Slice the fruit and place between sugar and French toast sticks. In a large bowl; wisk together the heavy cream, vanilla, eggs, salt and water. Cover the toast sticks with the mixture, pressing the sticks down to wet them thoroughly. Optional: Leave overnight in the refrigerator for a creamier texture. Heat oven to 350 degrees. Sprinkle the top of the sticks with 1/4 cup white sugar, then place the pan into the oven and bake for 30-45 mins. After baking, broil the top for 2-3 mins to brown the sugar. Let pudding stand for 10 mins and serve.











