So, a few days ago, we had a nice Italian dinner with home-made garlic bread. You know, the kind where you buy the uncut loaf from the store and slice it yourself and coat it in garlic and Parmesan goodness and then bake it. We had so much bread left in the loaf that we had French toast the next morning for breakfast.
And then there was STILL some leftover…
I didn’t want to have boring old French toast again, but the bread really needed to be used up, as it’s really only good for a couple of days, so I got to thinking, what if I made a hybrid of French toast… and bread pudding? I mean, are they really all that different?
And thus, this dish was born.
Start by preheating your oven to 400 degrees. Take three 1 inch slices of Italian bread and cube them into 1-inch cubes. (It should end up being about 2 cups of bread.) Then, dice up 1/2 a granny smith apple and slice 1 banana into 1/4 inch slices.
In a medium mixing bowl, whisk together 2 eggs, 1/4 cup milk, 1/4 cup brown sugar, 2 tsp vanilla, 1/2 tsp salt, and 1 tsp cinnamon. (If you like, you can also add 1/2 tsp of almond extract, and/or use almond milk instead of regular milk.)
To this, add your bread cubes and gently fold them into the egg mixture until they are all coated, then fold in the apples and bananas.
Split 2 tbsp of melted butter between two ramekins and brush it over the bottom and sides, then spoon the bread pudding into each ramekin. Sprinkle the top with cinnamon sugar.
Bake at 400 degrees for 20-25 minutes or until cooked through and apples have softened. Serve immediately!
French Toast Bread Pudding
Yield: 2 servings
Three 1-inch slices of Italian bread, cubed (about 2 cups)
1/2 granny smith apple, diced
1 medium-large banana, sliced
1/4 cup milk (or almond milk)
1/4 cup brown sugar
2 tsp vanilla extract
1 tsp cinnamon
1/4 tsp salt
1/2 tsp almond extract (optional)
2 tbsp melted butter
Cinnamon sugar, for sprinkling
1) Preheat oven to 400 degrees.
2) In a medium bowl, whisk together eggs, milk, sugar, cinnamon, salt, and extracts.
3) Fold in the cubed bread to the egg mixture first, then fold in the apples and bananas.
4) Split the melted butter between two ramekins and brush to coat the bottom and sides of each.
5) Spoon the bread pudding into each ramekin and bake at 400 degrees for 20-25 minutes or until cooked through and apples have softened. Serve immediately.