chef007
katy texas
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Joined: 10/16/2006
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THE ROAD CHEF'S BREAD PUDDING FRENCH TOAST.
Recipe By  ENNIS BOITNOTT (AKA THE ROAD CHEF)
Serving Size :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cups bread cubes -- day-old
3/4 cup oatmeal
4 large eggs -- beaten
2 1/2 cups 1% milk
1/2 cup Big Chief sugar
1 tablespoon vanilla
1 tablespoon nutmeg
1/2 cup dried currants or raisins
FRENCH TOAST BATTER
2 cups milk
3 each eggs
2 tablespoons vanilla
1 teaspoon cinnamon
Fill 9" by 14" cooking bowl 1/2 to 2/3 full with cubed day-old bread. Add oatmeal. Separately beat eggs and mix with milk, sugar, vanilla and nutmeg. Add dried currants. Bake until pudding has risen high and medium brown (usually 1 hour plus). It will rise like a soufflé, and fall as it cools. let cool. Its best to bake the
night befor you plan on using it
Slice the bread pudding into 4"x4" squares, then slice the square's in half (diagnily).
Put all ingredients for batter in a bowl and mix well. dip slice's of bread pudding in batter and saute in hot skillet with butter, untill browned on both sides.
put on plate and sprinkle with powdered sugar. Serve with Maple syrup, whipped cream and fresh berries..... . "LIFE IS TOO SHORT TO EAT BAD FOOD OR DRINK BAD WINE"
"LIFE IS TO SHORT TO EAT BAD FOOD AND DRINK BAD WINE"
THE ROAD CHEF
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mitch5252
NW Tennessee
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What's BIG CHIEF sugar?
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KLO
Southern OK
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Is the bread pudding good without making it into French toast? I'm always on the lookout for that type of recipe to serve a crowd.
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juliev
Minnesota
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Joined: 07/29/2004
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Wow, that sounds dangerously good. Thanks for sharing! I'll make this for my kids next time they come to visit.
Julie
_____________________________________________________________________
A good traveler has no fixed plans, and is not intent on arriving. ~ Lao Tzu
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fchammer1
AR, FL, PA & points in between
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"cooking BOWL"?
And will the bread absorb the mixture a bit better if we let it sit for a while before baking?
Baking temperature???? Hmmm. Should we maybe grease the baking dish. (I just tried this dish and mine is sticking at the moment.) I used 350 degrees since it wasn't specified.
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fchammer1
AR, FL, PA & points in between
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KLO wrote:Is the bread pudding good without making it into French toast? I'm always on the lookout for that type of recipe to serve a crowd.
Nope, it isn't. It has more of the consistency of a piece of coffee cake than that of your standard bread pudding. Quite tasty as is! I'll eat mine as coffee cake tomorrow, and make the French Toast variety for the DW.
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jim isham
stevensville, michigan
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mitch5252 wrote:What's BIG CHIEF sugar?
It's a brand name of beet sugar sold in Michigan and possibly elsewhere.
Michigan's Sunset Coast
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fchammer1
AR, FL, PA & points in between
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Supper is over. For dessert, we put some of the "bread pudding" in a dish with sliced peaches and whipped cream. It was very good.
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mitch5252
NW Tennessee
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fchammer1 wrote:"
Baking temperature???? Hmmm. Should we maybe grease the baking dish. (I just tried this dish and mine is sticking at the moment.) I used 350 degrees since it wasn't specified.
While trying to find out what "Chief Sugar" is, I came across the recipe for the bread pudding on the Chief Sugar website (michigansugar.com). Temp was at 325 degrees.
I can't wait to try the french toast part...thanks for posting.
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chef007
katy texas
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mitch5252 wrote:fchammer1 wrote:"Baking temperature???? Hmmm. Should we maybe grease the baking dish. (I just tried this dish and mine is sticking at the moment.) I used 350 degrees since it wasn't specified. While trying to find out what "Chief Sugar" is, I came across the recipe for the bread pudding on the Chief Sugar website (michigansugar.com). Temp was at 325 degrees.I can't wait to try the french toast part...thanks for posting. Big Chief Sugar is a brand of sugar from Michigan, I grew up on a farm In Michigan...My mom used to make this bread pudding. I tried It one weekend as french toast,,I was out of bread, and to lazy to go to the store,but wanted french toast...enjoy...."LIFE IS TOO SHORT TO EAT BAD FOOD AND DRINK BAD WINE"I AM ON THE ROAD AGAIN AS OF 8/17 HEADING TO MACKINAW ISLAND, PETOSKY, TRAVERS CITY. ANY GREAT RESTAURANTS I SHOULD TRY? WINERY'S?THANKS EVERYONE....THE ROAD CHEF
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