French Toast Bread Pudding: Breakfast-Brunch
Prep time:90 Minutes
5.5 oz Heavy Cream
3 1/4 oz Real Maple Syrup
2 1/2 oz Eggs
1/2 teaspoon Vanilla Extract
1/2 teaspoon Ground Cinnamon
0.1 teaspoon Ground Nutmeg
5 oz French Baguette
3/4 oz Fine Chopped Pecan Pieces
Heat cream to a simmer. Whisk to combine eggs, cinnamon, nutmeg and vanilla.
Temper egg mixture with cream, then combine mixture into remaining cream.
Pour over diced bread pieces, use a gloved hand to push bread into the custard, let sit 15 minutes.
Fill bread pudding mix in individual dishes or in a single casserole dish. Bake in a water bath at 350 degrees.
Bake for approximately 45 minutes, until the internal temperature reaches 180 degrees. Remove and let stand for 5 minutes. Dust with powdered sugar and serve.