• Kelsey

Spring French Toast Bread Pudding

Bread pudding is a dessert that I'd only ever get to eat when my family would go to Golden Corral. I think this was also the first place I tried it. I loved getting the little container of bread pudding because I just loved the flavor of it. It's not a very sweet dessert but the topping would make up for it.


I was stuck on what to make this week because I had an over abundance of sweets in my house thanks to my birthday. I still wanted to do something in the realm of dessert but not anything too sweet or over indulgent. I was having dinner with a friend and I started telling him about a drink I've made before that uses hibiscus and chamomile. That's when I thought I'd find a cream based dessert to make and infuse it with the flowers. I saw a recipe for French toast bread pudding while I researched for how to make my idea. After a little trial and error, I had the recipe I wanted to share.


Let's get started!!


Start by combining the hibiscus, chamomile and cream together. You can do this a day ahead to get the same amount of color I did. It's not necessary so if you want the bread pudding made the same day, leave it a minimum of 1 hour. Preheat the oven to 350°F. Take your loaf of French bread and slice it into thick slices. I didn't cut up my full loaf I just cut until my ramekins were filled. Take each slice and cut it into fourths.

Take the bread pieces and layer them in the ramekins. You should be able to do two layers. Now strain the cream mixture into a bowl so it won't have pieces of hibiscus or chamomile in it. Add in your eggs and whisk until combined. Now add in the vanilla, salt and honey until thoroughly mixed together. Pour this mixture over the ramekins making sure to coat the bread. Leave it to sit for 10 minutes.

Cover each ramekin with foil. Try not to let it touch the mixture. Take a tooth pick and make two holes in the foil. I also used the holes to lift up my foil. Put the ramekins in a baking pan with high sides. Fill the pan with warm water about an inch up. It's easier if you put the pan in the oven and pull the rack out a little bit, pour the water then push everything back. Bake it for 45 minutes. Remove the foil then bake it another 45 minutes. This is to set the pudding part of the dish. Let it cool then dust and serve with maple syrup.



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