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Bread pudding french toast pictured with mint and powdered sugar

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.
Course Breakfast/ Brunch
Cuisine North American
Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings 8 Servings or more
Author Barry C. Parsons

Ingredients

For the Bread Pudding

  • 8-10 cups bread cubes Dense crusty bread works best for this recipe.
  • ½ tsp freshly grated nutmeg
  • 1 tsp cinnamon
  • 2 cups whipping cream
  • 2 cup milk
  • 4 eggs
  • 4 egg yolks
  • 2/3 cup sugar
  • 2 tbsp vanilla extract
  • Pinch salt

For the Bumbleberry Compote

  • 4 cups fresh or frozen mixed berries ( I used blueberries, raspberries, strawberries and cherries)
  • 3/4 cup sugar
  • 1/3 cup water
  • 1 1/2 tbsp corn starch  plus 1/4 cup water

Instructions

To prepare the Bread Pudding

  1. Grease two loaf pans well. Toss the bread cubes with the nutmeg and cinnamon.
  2. Place the spiced bread cubes into the greased pans
  3. Whisk together the whipping cream, milk, eggs, egg yolks,sugar, vanilla extract and salt.
  4. Pour the mixture evenly over the bread cubes, pressing down slightly to make sure all the cubes are soaked.
  5. Bake in a 350 degree oven for about 45-50 minutes until the custard is set and no longer liquid in the centre.
  6. Cool completely before removing it from the pans and chilling completely in the fridge for several hours or overnight.

  7. When serving, slice the cold bread pudding in about 1 inch thick slices.

  8. 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.
  9. It is delicious with maple syrup, honey or your favorite fruit compote, like the bumbleberry compote pictured.

To prepare the Bumbleberry Compote

  1. Bring the berries, sugar and 1/3 cup water to a gentle boil for 10 minutes.
  2. Thicken the compote with a slurry made my mixing together the corn starch and 1/4 cup water.
  3. Add the slurry, stirring constantly and cook for only an additional minute before removing from the heat and allowing to cool completely.