Chef Point Café Bread Pudding

By nanapuddin

Ingredients

• 1 (1-pound, 6-ounce) loaf Texas toast bread, divided
• 1 (15-ounce) loaf French bread, cut into 1-inch cubes
• 2 cups heavy whipping cream
• 2 cups half-and-half
• 2 cups milk
• 2 cups sugar
• 4 Eggs
• 1/2 teaspoon vanilla extract

Details

Servings 1
Adapted from piarecipes.com

Preparation

Step 1

Preheat oven to 375°.

In a large bowl, whisk together cream, half-and-half, milk, sugar, eggs, and vanilla until smooth. Divide mixture in half. Pour half of cream mixture over bread. Lightly press bread with hands, making sure French bread is soaked.

Place remaining Texas toast slices on French bread cubes. Gradually pour remaining cream mixture on Texas toast layer. Press with hands, making sure to soak

Place baking dish on a rimmed baking sheet. Pour water on baking sheet. Bake for 1 hour.Remove from oven, and allow to set in refrigerator for 2 hours.

Reheat in a 300° oven for 20 to 30 minutes, or until warm.

Makes about 13/4 cups

Combine butter, sugar, and 11/2 cups water in a medium saucepan; bring to a boil. Boil until reduced by half, about 25 minutes. Add cognac and remaining 1/2 cup water. Whisk mixture, and return to a boil. Remove from heat and gradually cool down by whisking.