All Things Chill

French Toast pudding with Butter-Rum Sauce and Freshly Whipped Cream

Larger view here. Liana randomly brought home a free (as in beer) huge loaf of bread from a local bakery earlier this week and as much as I like bread… I can’t eat it everyday (it cuts into my weekly 9lbs. of rice a week diet lol). So, figuring that I only have a little bit of time left before this bread goes bad, I chose to do what anyone would do with old bread: FRENCH TOAST (or as the French call it “pain perdu” or “lost bread”). LANGUAGE LECTURE OVER. NEXT!

I was pretty sure that I had an idea of how many people would be in Liana’s office today, so I busted out these really cute mini-dutch ovens to make French toast pudding. Oh, Liana, you might want to consider skipping this recipe.. it’s not very healthy. LOL.

Ingredients:

French Toast Pudding
6 slices thick-cut white bread, cut into cubes
4 Eggs
1 pint (2 cups) heavy whipping cream
1 c sugar
1 tsp. vanilla
4 tbsp. cinnamon

Butter Rum Sauce
1/2 stick of butter
1/2 cup of brown sugar (white can work too)
1/2 cup cream
1 tbsp. vanilla
3 tbsp. rum

Fabrication

Preheat oven to 350 degrees. Whisk all ingredients together and pour mixture over bread cubes. Stir gently. Let sit at least 10 minutes or refrigerated & covered overnight. Spoon into heating vessel (a lightly buttered pot, mini dutch ovens or ramekins) and bake for 40 minutes.

For the sauce, melt butter in pan over medium-low heat. Add the sugar, cream and vanilla and stir occasionally until well combined. Pull the pan off the heat and add rum. Let simmer for 1 minute and serve.

When bread pudding is done, portion out onto a plate (perhaps with a ring mold) and spoon rum-butter sauce on top and a dollop of whipped cream. Serve for dessert or a naughty breakfast. Hee hee. Honestly, it’s a really easy recipe that served 6+ people and only cost me $6 (with the free bread). YAY.

Sex-ified French Toast!

~Spec

This entry was posted on Thursday, July 3rd, 2008 at 7:41 pm and is filed under Cheap [and GOOD] Eats, Cooking Culture, Cuisine, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.