The Summer of Bread Pudding French Toast

Our lives are hurried.  We go non stop, but Sundays are always a day of rest. Maybe not what traditional rest looks like, but a day where we aim to spend time loving on each other and with family.  This morning I threw on some praise and worship music spent time with the Lord and folded the pile of laundry larger than me in my bedroom closet.  Its so funny, I consider stuff like this dating my husband, Mike helped me fold and we spent time together and got to talk about the day and then it was time for breakfast. I went to cook and Mike prepped for a big shoot today. We've been making a habit to exercise more and eat clean during the week so a weekend french toast habit is fine by me:)  Your family, or your cat, or the kids who live next door are gonna dig this recipe!

 

  Bread Pudding French toast with Strawberry Syrup.      1 loaf of brioche cut into 1 inch slices (about 10 slices)  1 cube soft butter  4 eggs  3 cups milk  1 tbsp. cinnamon  1 tsp. vanilla  ½ cup packed brown sugar  ½ tsp. salt  ¾ cup powdered sugar (for dusting)      Strawberry syrup   5 cups fresh strawberries  3 cups sugar (I used evaporated cane juice but any sugar will do)  2 tbsp. lemon juice      Method      Slice Brioche bread and lay slices on a tray and set aside.    In a large mixing bowl beat eggs, milk, cinnamon, vanilla, brown sugar & salt until the eggs no longer hold any elasticity, about 4 minutes.    Meanwhile heat a large skillet to medium heat and add one tbsp. of butter to the pan.    Dredge 2 slices of bread at a time and allow them to soak in the custard for at least 30 seconds.    Take your soaked slice of bread and lay it in the pan, I like to do 2 slices of toast at a time.    Brown the French toast for at least 3 minutes before flipping, if your pan is too hot you will burn the bread before a golden crust forms, pay careful attention and adjust the heat accordingly.    Flip the bread and cook an additional 2 minutes or until it’s done!    I add a fresh pat of butter to the pan before each slice is fried.    Repeat until you’ve used all your bread and custard.         Fresh Strawberry syrup          I normally make this in advance and it will keep beautifully in the fridge for up to 1 week or in the freezer for up to 3 months.    Hull and slice 5 cups of fresh washed strawberries, add them to a large non-reactive sauce pan with the sugar.    Bring the mix to a boil that cannot be stirred down.    This process takes about 10 solid minutes, once the syrup is cooked remove from the heat and add the lemon juice.     Place a metal sieve over a clean bowl and pour the hot berries into the sieve, mix and smash the berries to drain the syrup into the bowl.    It makes around 2-3 cups of syrup.       

Bread Pudding French toast with Strawberry Syrup.

 

1 loaf of brioche cut into 1 inch slices (about 10 slices)

1 cube soft butter

4 eggs

3 cups milk

1 tbsp. cinnamon

1 tsp. vanilla

½ cup packed brown sugar

½ tsp. salt

¾ cup powdered sugar (for dusting)

 

Strawberry syrup

5 cups fresh strawberries

3 cups sugar (I used evaporated cane juice but any sugar will do)

2 tbsp. lemon juice

 

Method

 

Slice Brioche bread and lay slices on a tray and set aside.  In a large mixing bowl beat eggs, milk, cinnamon, vanilla, brown sugar & salt until the eggs no longer hold any elasticity, about 4 minutes.  Meanwhile heat a large skillet to medium heat and add one tbsp. of butter to the pan.  Dredge 2 slices of bread at a time and allow them to soak in the custard for at least 30 seconds.  Take your soaked slice of bread and lay it in the pan, I like to do 2 slices of toast at a time.  Brown the French toast for at least 3 minutes before flipping, if your pan is too hot you will burn the bread before a golden crust forms, pay careful attention and adjust the heat accordingly.  Flip the bread and cook an additional 2 minutes or until it’s done!  I add a fresh pat of butter to the pan before each slice is fried.  Repeat until you’ve used all your bread and custard.

 

 Fresh Strawberry syrup

 

I normally make this in advance and it will keep beautifully in the fridge for up to 1 week or in the freezer for up to 3 months.  Hull and slice 5 cups of fresh washed strawberries, add them to a large non-reactive sauce pan with the sugar.  Bring the mix to a boil that cannot be stirred down.  This process takes about 10 solid minutes, once the syrup is cooked remove from the heat and add the lemon juice.   Place a metal sieve over a clean bowl and pour the hot berries into the sieve, mix and smash the berries to drain the syrup into the bowl.  It makes around 2-3 cups of syrup.