This week’s French Fridays with Dorie recipe (coupétade – baked French toast bread pudding, p 419) was one I think I will have to re-make this weekend for Mothers’ Day. Because guess what? My mum loves bread pudding and guess what? She’s arriving for a quick visit tonight 🙂 It’s a shame Dad won’t be with her because I think HE loved bread pudding the most, more than anyone!
Of course, I didn’t make a huge pudding – I minified this and made four teeny puddings which I was rather chuffed with. I mean, they are pretty darned cute, right?
I’ve actually made a similar recipe a couple of years ago when I created individual cinnamon-spice French toast pudding with maple caramelized apples for The Egg Farmers of Ontario‘s French Toast Challenge. Now those were pretty tasty but I didn’t make French toast out of the bread – it was more like French toast ingredients in a bread pudding. And whilst that was fantastic, I have to say, making French toast out of the bread first really elevates this dish. It’s SO good.
I used a raisin sourdough bread (no, I didn’t have time to make my own brioche this time but it’s on the cards next time, for sure) and cut the slices into tiny pieces which I dipped in the egg mixture and fried in butter. Mmmm. Butter
I made these in the morning and we had one each for dessert much later on. They were perfect at room temperature. I sent the other two with Neil to work for his lunches two other days this week and since I didn’t hear otherwise, I am going to assume they were just as tasty then too. Of course, I know they are best on the day they are made…
Will I make these again? Most likely I am making these at least once during my mum’s visit. And yes, I’ll minify them again!
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