French Toast Bread Pudding
From all of us at the Cobb Galleria Centre, Happy Mother’s Day! Chef Nick Walker recommends surprising the mom in your life with breakfast or brunch with his French Toast Bread Pudding Recipe!
- 12 ounces Brioche crust, Cut into 3/4-inch pieces
- 7 large eggs
- 2 1/2 cups whole milk
- 1/2 cup sugar
- ¼ cup Bourbon
- 2 teaspoons vanilla extract
- 2 orange zests
- 3/4 teaspoon freshly grated whole nutmeg or ground nutmeg
- 1/2 cup chopped toasted pecans
- Warm maple syrup
- Powdered Sugar
Butter 11x7x2-inch glass baking dish, place bread in dish. Whisk eggs and next 7 ingredients in medium bowl to blend; pour over bread. Using spatula, lightly press down on bread to moisten completely. Cover with foil and chill overnight.
Place foil-covered dish in cold oven. Set oven at 350°F and bake 30 minutes. Remove foil and continue to bake until pudding is puffed and golden brown, about 35 minutes longer.
Spoon pudding onto plates, sprinkle with toasted nuts, powdered sugar and serve with warm maple syrup.