FFWD – Coupétade ( or, French toast bread pudding)

Coupétade in a flowered glass serving dish atop a blue and yellow plaid cloth.

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.

Two loaves of brioche on the cooling rack, one braided and the other sectioned.

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.

Coupétade, or French toast bread pudding.

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