Save this recipe for New Year's Day brunch. 😋 Our Brown Sugar French Toast Bread Pudding is baked until puffed and golden brown in an enameled cast iron loaf pan for crispy edges and a soft, gooey interior. It’s best glazed and served right out of the oven, but can also be prepared in advance and served at room temperature! Ingredients (6 servings): 6 Tbsp unsalted butter, divided 1/4 cup, plus 2 tablespoons dark brown sugar 2 cups heavy cream, divided, plus 1 tablespoon 3 eggs 1 1/2 tsp cinnamon, divided 3 tsp vanilla or maple extract, divided Kosher salt 1 loaf brioche bread 1/4 cup flour 1/4 cup powdered sugar Instructions: 1. Preheat oven to 350F. 2. Melt 4 Tbsp butter in a saucepan over med-low heat. Add 1/4 cup brown sugar and 1 cup heavy cream and stir to combine. Cook until sugar is fully dissolved, about 2-4 min. Remove pan from heat and let cool. 3. Pour sugar mixture into a large mixing bowl. Add 1 cup heavy cream, eggs, 1 tsp cinnamon, 2 tsp vanilla or maple extract, and 1/2 tsp salt and whisk until combined and smooth. 4. Slice brioche loaf into ½ inch slices, then cut each slice in half diagonally. Dip each piece into the sugar-egg mixture, then arrange in a criss-cross pattern (with the corners of each piece pointing up) in a 9" loaf pan. 5. Melt remaining 2 Tbsp butter in the same saucepan set over low heat. Remove from heat and add flour, 2 Tbsp brown sugar, remaining 1/2 tsp cinnamon, and a pinch of salt. Stir until combined, then crumble the mixture over the top of the bread slices. 6. Place in preheated oven and bake for until puffed and golden brown, about 45-55 min. Remove from the oven and set aside on a rack to cool slightly. 7. Meanwhile, whisk powdered sugar with remaining 1 Tbsp heavy cream and 1 tsp of vanilla or maple extract in a small bowl to make a glaze. Drizzle the glaze over the top of the warm bread pudding for serving.
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