French Toast Bread Pudding
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 296
- Total Fat
- 12
- Saturated Fat
- 6
- Carbohydrates
- 40
- Dietary Fiber
- 2
- Sugar
- 17
- Protein
- 8
- Cholesterol
- 112
- Sodium
- 213
- Total: 7 hr 30 min (includes chilling time)
- Active: 25 min
Ingredients
One 1-pound loaf challah bread
3/4 cup whole milk
1/4 cup packed dark brown sugar
1 teaspoon ground cinnamon
4 large eggs
One 3-ounce bar semisweet chocolate, cut into 12 pieces
4 tablespoons unsalted butter, melted
Confectioners' sugar, for serving
Pure maple syrup, for serving
Directions
- Cut the bread lengthwise into 1-inch-thick strips, cutting as far down through the loaf as you can without cutting all the way through. Rotate the bread 90 degrees and cut 1-inch strips in the other direction, without cutting all the way through. Put the loaf into a 1 1/2-quart oval baking dish.
- Whisk the milk, brown sugar, cinnamon and eggs in a medium bowl until smooth. Pour the egg mixture over the bread, making sure it gets in all the crevices. Stuff the chocolate pieces in between the rows. Cover and refrigerate for 6 hours and up to overnight.
- Preheat the oven to 325 degrees F.
- Uncover the bread and drizzle with the butter. Put the baking dish in a larger baking dish and pour hot water into the larger dish until it comes 1 inch up the sides of the smaller dish. Bake until the eggs mixture is completely cooked and the top of the bread is dark golden brown and crispy, 60 to 65 minutes. Remove from the oven and sprinkle with confectioners' sugar. Serve with maple syrup on the side for dipping.