baked french toast with blackberry sauce

suju-m
Posted on 09/05/2012 by helen_bakes
Baked Explorations calls this a baked french toast, but I beg to differ. It's a bread pudding! Tomahto tomayto, maybe, but after the last flan-danish debate I think I'll call 'em as I see 'em.

This is a lovely bread pudding especially when eaten warm, but I think the thing that truly elevates it from normal comfort food to something you could serve at a dinner party is the sauce. Originally supposed to be made with raspberries, I used blackberries instead because not only do I love the taste, but I was thinking of the gorgeous colour the sauce would be - and I was right! The deep wine colour is so beautiful when drizzled over the pale, creamy bread pudding. Reserve some of the blackberries to serve, with any other berries you may like - the colour contrast is very pleasing. The slightly tart berries also complement the sweet, subtle taste of the pudding. Hell, who cares about dinner parties, you should have this for breakfast.

pudding1


1 loaf French, Italian or Challah bread, about 11 oz [you can use any bread you like, obviously, but don't get anything too soft or it might disintegrate when you soak it in the custard]
5 large eggs
1 cup half-and-half
1/2 cup whole milk
1 tsp pure vanilla extract
1/4 tsp cinnamon
1/2 cup whole skinned almonds, chopped coarsely [I just used slivered almonds]

For the sauce
1 cup fresh raspberries [or whatever berries you like]
2 tbsp sugar
1 tsp fresh lemon juice


Method
1. Generously butter the sides and bottom of an 8-inch square baking pan. [I used a loaf pan, and if you get a nonstick one you don't have to butter it.] Cut the loaf into 1 or 1.5 inch slices and arrange them in the pan.
2. In a large bowl, whish the eggs until they break up. Add the half-and-half, milk, vanilla, and cinnamon. Whisk until combined. Pour the mixture over the bread. Cover tightly with plastic wrap and refrigerate for at least 8 hours or overnight.
3. Preheat oven to 350deg F [180deg C]. Make sure all the bread slices are covered in the custard. Arrange the bread in an overlapping pattern and sprinkle over the almonds. [I also sprinkled brown augar crystals over the bread to give it a crunch.] Bake for 35-50mins until the bread is golden brown and the mixture is puffy.
4. For the sauce, put the berries and sugar in a small saucepan. Cook over low heat until the berries break down and release their juice, about 10 minutes. Strain the juice to remove the seeds and stir in the lemon juice. Let cool.
5. Pour the sauce over the pudding when serving, or serve it alongside in a gravyboat. Top with whole berries if you have any left over.

pudding2

pudding3

pudding4


(I'm not a good food photographer to begin with, but I couldn't be bothered to make that last shot pretty. i just wanted to EAT IT.)

Enjoy! Original post here.
cassu_bean 5th-Sep-2012 11:56 am (UTC)
Oh wow, this looks amazing! Must.... bake!
amaelamin_ 7th-Sep-2012 02:41 am (UTC)
do try it! the original recipe says if you want a more pudding-y texture to increase the half and half or just use cream. i think this would be great fried in butter as well.
helen_bakes 7th-Sep-2012 02:53 am (UTC)
omg i just realised a huge mistake in the recipe. the oven temperature should be 350 deg f instead of C! i've fixed the error in the recipe above.
kelliem 5th-Sep-2012 05:24 pm (UTC)
Sounds delicious! Must try it!
amaelamin_ 7th-Sep-2012 02:41 am (UTC)
hope you like it! <3
helen_bakes 7th-Sep-2012 02:53 am (UTC)
omg i just realised a huge mistake in the recipe. the oven temperature should be 350 deg f instead of C! i've fixed the error in the recipe above.
kelliem 7th-Sep-2012 02:06 pm (UTC)
Thanks for letting us know!
sandysan2013 5th-Sep-2012 07:37 pm (UTC)
It looks delicious! I'm gonna share with friends and TRY it myself. Thanks.
amaelamin_ 7th-Sep-2012 02:42 am (UTC)
no problem! <3
helen_bakes 7th-Sep-2012 02:53 am (UTC)
omg i just realised a huge mistake in the recipe. the oven temperature should be 350 deg f instead of C! i've fixed the error in the recipe above.
amaelamin_ 7th-Sep-2012 02:43 am (UTC)
haha really?? personally i think i'm a terrible food photographer, because i can't be bothered to do any setup or whatnot. also, i take everything with an iphone cam! but i'm happy you like the pictures, cos at least that means i'm not a total failure. thank you! this recipe is not that sweet at all - the sweetness mostly comes from the sauce so i think you'll like it :)
helen_bakes 7th-Sep-2012 02:53 am (UTC)
omg i just realised a huge mistake in the recipe. the oven temperature should be 350 deg f instead of C! i've fixed the error in the recipe above.
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