Bread Pudding French Toast

Ingredients

Equipment Needed

• •9x13 inch baking dish
• •12-inch cast iron skillet or griddle
• •Heavy-bottomed saucepan
• •Fine-mesh sieve for dusting

Instructions

1. 1

   Prepare the bread

   Spread the bread cubes in a single layer on a baking sheet and let them sit out overnight, or dry them in a 250°F oven for 30 minutes. You want bread that's firm and slightly stale, not rock hard. Stale bread absorbs custard like a sponge. Fresh bread turns to mush. This is non-negotiable.

   True New Orleans French bread has a crispy crust and cottony interior. If you can't find it, a good Italian loaf works fine. Avoid anything with a dense crumb.
2. 2

   Build the custard

   In a large bowl, whisk together the milk, cream, eggs, sugar, vanilla, cinnamon, nutmeg, and salt until the sugar dissolves and everything is smooth. This custard is rich. That's the point. You're building layers of flavor: the warmth of cinnamon, the complexity of nutmeg, the depth of real vanilla. Taste it. It should taste like something you want to drink.

3. 3

   Soak the bread

   Add the bread cubes to a buttered 9x13 inch baking dish. Pour the custard evenly over the bread, pressing down gently with a spatula to submerge all the pieces. Let it sit for 30 minutes at room temperature, pressing occasionally. The bread should absorb most of the custard but still hold its shape.

4. 4

   Bake the pudding

   Preheat your oven to 350°F. Bake the bread pudding for 45 to 55 minutes until the top is golden brown and the center is just set. It should jiggle slightly when you shake the pan, like a custard, not slosh like liquid. A knife inserted in the center should come out clean but moist. Let it cool completely at room temperature.

   Resist opening the oven door for the first 35 minutes. Temperature fluctuations can cause the custard to set unevenly.
5. 5

   Chill until firm

   Cover the cooled bread pudding tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight. The pudding needs to be completely cold and firm to slice cleanly. This is the step that makes the magic possible. Warm pudding will crumble. Cold pudding slices like a dream.

6. 6

   Make the bourbon sauce

   Melt the butter in a heavy saucepan over medium heat. Add the brown sugar and stir until it dissolves into the butter, about 2 minutes. Slowly pour in the cream, whisking constantly. The mixture will bubble up aggressively. Keep whisking. Let it simmer for 3 to 4 minutes until slightly thickened. Remove from heat and add the bourbon, vanilla, and salt. It will sizzle and steam. That's the alcohol cooking off. The sauce should coat a spoon but still pour easily.

   The sauce can be made ahead and gently rewarmed. Add a splash of cream if it gets too thick. At Lagniappe, we keep it warm in a small pot on the back of the stove all morning.
7. 7

   Slice the pudding

   Run a knife around the edges of the chilled bread pudding to release it. Turn it out onto a cutting board. Using a sharp knife, cut the pudding into 6 thick slices, about 1 1/2 inches each. Handle them gently. They're sturdy when cold but not indestructible.

8. 8

   Griddle until golden

   Heat a large cast iron skillet or griddle over medium heat. Add 2 tablespoons of butter and let it melt and foam. When the foam subsides, add the bread pudding slices. Don't crowd the pan. Cook for 3 to 4 minutes per side until deeply golden brown and crispy. The edges should be caramelized and the centers warmed through. You'll hear a gentle sizzle the whole time. Add more butter between batches.

   Medium heat is critical here. Too high and the outside burns before the center warms. Too low and you won't get that beautiful crust. Trust your ears: a steady, gentle sizzle means you're doing it right.
9. 9

   Plate and serve

   Transfer each golden slice to a warm plate. Ladle the bourbon whiskey sauce generously over the top, letting it pool around the edges. Scatter toasted pecans over everything. Dust with powdered sugar through a fine sieve. Serve immediately while the edges are still crispy and the sauce is still warm. This is not a dish that waits.

Chef Tips

• •The quality of your bread matters more than any other ingredient. Seek out a bakery that makes real French bread with a crisp crust and open crumb. Grocery store sandwich bread won't give you the texture you need.
• •Don't skip the overnight chill. I've tried shortcuts. They don't work. The cold firms up the custard so it slices clean and holds together in the pan.
• •For a brunch party, slice the chilled pudding the night before and keep the pieces covered in the refrigerator. They griddle up beautifully straight from the cold.
• •The bourbon is essential for authentic New Orleans flavor, but the alcohol cooks off. If you're serving children or folks who don't drink, they won't get tipsy. They'll just get happy.

Advance Preparation

• •The bread pudding must be made at least 4 hours ahead, but overnight is better. It keeps refrigerated for up to 3 days before griddling.
• •Bourbon sauce can be made up to 5 days ahead and refrigerated. Rewarm gently over low heat, adding a splash of cream to restore consistency.
• •Toast the pecans ahead and store in an airtight container at room temperature for up to a week.

Frequently Asked Questions

Nutrition Information

1 serving (about 320g)