Egg bread made into an egg-y French toast, turned into an even egg-ier bread pudding. What’s not to like? Nothing, that’s what.
When I noticed that both last week’s dish and this week’s recipe called for brioche, I decided to make some. It’s a job for a stay-at-home evening, but not too difficult when there’s a stand mixer involved. The only downside to making brioche is thinking it’s too pretty to slice.
Brioche was perfect for this dish (though I think that any good bread would do). I let the points of the French toast rise above the custard bath when I baked it and I really enjoyed the different textures this created. I also refrained from adding any flavours to the dish beyond the vanilla called for in the recipe. The vanilla worked well against the creamy egg-iness of the bread pudding. It can be lovely to have a single dominant flavour in a dish, sometimes. Relying on vanilla also brought out the flavours of the dried blueberries and apricots I tucked amongst the slices of French toast.
I’d be happy to have this dish at (or let’s face it, FOR) any meal, but I think I’m going to file this one under potluck brunch recipes.
You can find many other blogged descriptions of this week’s FFWD recipe here: Coupétade