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French Toast Bread Pudding with Crunchy Almond Streusel
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Ingredients
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Yield: Serves 8
STREUSEL
1 cup all-purpose flour
1 cup sliced almonds
1/2 cup lightly packed light brown sugar
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1 stick (8 tablespoons) unsalted butter, melted
BUTTERED MAPLE SYRUP
1 cup maple syrup
3 tablespoons unsalted butter
2 tablespoons light brown sugar
1/2 teaspoon kosher salt
BREAD PUDDING
1 tablespoon unsalted butter, softened
1 loaf challah or brioche (about 12 ounces),
torn into uneven chunks
3 cups whole milk
2 cups heavy cream
8 large eggs
1/4 cup maple syrup
1/4 cup lightly packed light brown sugar
1 tablespoon vanilla extract
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon kosher salt
1/2 teaspoon ground nutmeg
1/4 teaspoon almond extract (optional)
STREUSEL
1 cup all-purpose flour
1 cup sliced almonds
1/2 cup lightly packed light brown sugar
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1 stick (8 tablespoons) unsalted butter, melted
BUTTERED MAPLE SYRUP
1 cup maple syrup
3 tablespoons unsalted butter
2 tablespoons light brown sugar
1/2 teaspoon kosher salt
BREAD PUDDING
1 tablespoon unsalted butter, softened
1 loaf challah or brioche (about 12 ounces),
torn into uneven chunks
3 cups whole milk
2 cups heavy cream
8 large eggs
1/4 cup maple syrup
1/4 cup lightly packed light brown sugar
1 tablespoon vanilla extract
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 teaspoon kosher salt
1/2 teaspoon ground nutmeg
1/4 teaspoon almond extract (optional)
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Preparation Method
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1. In a large bowl, stir together the flour, almonds, brown sugar, granulated sugar, cinnamon, and salt.
2. Stir in the butter and then use your fingertips to blend the streusel until it forms uneven clumps.
3. Set aside.
4. Preheat the oven to CONVECTION/BAKE 350°F.
5. Grease a 9-by-13-inch baking dish with the softened butter.
6. Place the bread chunks in the baking dish in an even layer and set aside.
7. Whisk together the milk, cream, eggs, maple syrup, brown sugar, vanilla extract, cinnamon, allspice, salt, nutmeg, and almond extract (if using) in a large bowl, then pour it over the bread.
8. Gently press the challah down until submerged, then let the mixture stand for about 10 minutes.
9. Sprinkle the streusel evenly over the top.
10. Bake until puffed and golden brown, about 40 minutes.
11. Remove from the oven and set aside for 10 minutes before serving.
12. While the bread pudding cools, combine the maple syrup, butter, brown sugar, and salt in a 2-cup heat-safe measuring cup.
13. Microwave on high for 15-second intervals, stirring in between, until the butter is melted.
14. Serve the bread pudding with the buttered maple syrup.
2. Stir in the butter and then use your fingertips to blend the streusel until it forms uneven clumps.
3. Set aside.
4. Preheat the oven to CONVECTION/BAKE 350°F.
5. Grease a 9-by-13-inch baking dish with the softened butter.
6. Place the bread chunks in the baking dish in an even layer and set aside.
7. Whisk together the milk, cream, eggs, maple syrup, brown sugar, vanilla extract, cinnamon, allspice, salt, nutmeg, and almond extract (if using) in a large bowl, then pour it over the bread.
8. Gently press the challah down until submerged, then let the mixture stand for about 10 minutes.
9. Sprinkle the streusel evenly over the top.
10. Bake until puffed and golden brown, about 40 minutes.
11. Remove from the oven and set aside for 10 minutes before serving.
12. While the bread pudding cools, combine the maple syrup, butter, brown sugar, and salt in a 2-cup heat-safe measuring cup.
13. Microwave on high for 15-second intervals, stirring in between, until the butter is melted.
14. Serve the bread pudding with the buttered maple syrup.
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