FRENCH BREAD FRENCH TOAST RECIPE RECIPES

Name: French Toast Bread Pudding
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Yield: 8 servings
Ingredients: 1 challah loaf, sliced 3/4-inch thick; 8 extra-large eggs; 5 cups half-and-half or milk; 3 tablespoons honey; 1 tablespoon grated orange zest; 1 teaspoon pure vanilla extract; 1/4 teaspoon kosher salt; Confectioners' sugar and pure maple syrup, for serving

FRENCH TOAST BREAD PUDDING RECIPE | INA GARTEN - FOOD NET…

French Toast Bread Pudding Recipe | Ina Garten - Food Net… image

Provided by Ina Garten

Categories dessert

Total Time 1 hours 55 minutes

Prep Time 15 minutes

Cook Time 1 hours 30 minutes

Yield 8 servings

Number Of Ingredients 8

Ingredients

1 challah loaf, sliced 3/4-inch thick
8 extra-large eggs
5 cups half-and-half or milk
3 tablespoons honey
1 tablespoon grated orange zest
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
Confectioners' sugar and pure maple syrup, for serving

Steps:

Preheat the oven to 350 degrees.
Arrange the bread in two layers in a 9 by 13 by 2-inch baking dish, cutting the bread to fit the dish. Set aside.
In a large bowl, whisk together the eggs, half-and-half, honey, orange zest, vanilla, and salt. Pour the mixture over the bread and press the bread down. Allow to soak for 10 minutes.
Place the baking dish in a larger roasting pan and add enough very hot tap water to the roasting pan to come an inch up the side of the baking dish. Cover the roasting pan tightly with aluminum foil, tenting it so the foil doesn't touch the pudding. Make two slashes in the foil to allow steam to escape. Bake for 45 minutes, remove the aluminum foil, and bake for another 40 to 45 minutes, until the pudding puffs up and the custard is set. Remove from the oven and cool slightly.
With a small sieve, dust lightly with confectioners' sugar and serve hot in squares with maple syrup on the side.

GLUTEN FREE FRENCH BREAD RECIPE - FOOD.COM

Gluten Free French Bread Recipe - Food.com image

This french bread is amazing!! It tastes so similar to the wheat containing french bread. Plus it freezes wonderfully!!! It's crusty on the outside, and soft and tender within. It is fabulous alone, or made as little brushetta', using 'Joanne's Creamy Brushetta' recipe(#108383).You can make it from start to finish in about one hour!!

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 2 loaves, 15-20 serving(s)

Number Of Ingredients 12

Ingredients

2 cups rice flour (white)
1 cup tapioca flour
3 teaspoons xanthan gum
1 1/2 teaspoons salt
2 teaspoons egg substitute (optional)
2 tablespoons sugar
1 1/2 cups lukewarm water
2 tablespoons fast rise yeast
2 tablespoons butter or 2 tablespoons margarine, melted
3 egg whites, beaten slightly
1 teaspoon vinegar
melted butter, for brushing (optional)

Steps:

In the bowl of a heavy-duty mixer, place flours, xanthan gum, salt, and egg replacer (if used).Blend with mixer on low.
In a small bowl dissolve the sugar in the water, and add yeast.
Wait until the mixture foams slightly, then blend into the dry ingredients.
Add the butter, egg whites, and vinegar.Beat on high for 3 minutes.
To form loaves, spoon dough onto greased and cornmeal-dusted cookie sheets in two long French-loaf shapes or spoon into special French-bread pans.
Slash diagonally every few inches.If desired, brush with melted butter.
Cover the dough and let rise in a warm place until doubled in bulk, 20 to 25 minutes.
Preheat oven to 400 degrees. Bake for 40 to 45 minutes.
Remove from pan to cool.

Nutrition Facts : Calories 105.9, FatContent 2, SaturatedFatContent 1.1, CholesterolContent 4.1, SodiumContent 258.6, CarbohydrateContent 19.3, FiberContent 0.9, SugarContent 1.8, ProteinContent 2.6

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