Bread Pudding French Toast with Mixed Berry Compote
Bread Pudding French Toast with Mixed Berry Compote - make the bread pudding the day before, slice and fry in butter the next day, then top it with a delicious mixed berry compote.
Servings or more
Barry C. Parsons
For the Bread Pudding
Dense crusty bread works best for this recipe.
freshly grated nutmeg
For the Bumbleberry Compote
fresh or frozen mixed berries
( I used blueberries, raspberries, strawberries and cherries)
plus 1/4 cup water
To prepare the Bread Pudding
Grease two loaf pans well. Toss the bread cubes with the nutmeg and cinnamon.
Place the spiced bread cubes into the greased pans
Whisk together the whipping cream, milk, eggs, egg yolks,sugar, vanilla extract and salt.
Pour the mixture evenly over the bread cubes, pressing down slightly to make sure all the cubes are soaked.
Bake in a 350 degree oven for about 45-50 minutes until the custard is set and no longer liquid in the centre.
Cool completely before removing it from the pans and chilling completely in the fridge for several hours or overnight.
When serving, slice the cold bread pudding in about 1 inch thick slices.
Butter both sides of the slices and lightly fry to a golden brown on both sides before serving with powdered sugar and your favorite topping.
It is delicious with maple syrup, honey or your favorite fruit compote, like the bumbleberry compote pictured.
To prepare the Bumbleberry Compote
Bring the berries, sugar and 1/3 cup water to a gentle boil for 10 minutes.
Thicken the compote with a slurry made my mixing together the corn starch and 1/4 cup water.
Add the slurry, stirring constantly and cook for only an additional minute before removing from the heat and allowing to cool completely.