Here is my toast to The Minimalist. It’s French toast. A crispy-edged, eggy custard French toast bread pudding, with (the best part, if you ask me) the butter and maple syrup baked into it.
The recipe is one of my favorites from Mark Bittman’s now archived column. (The more veg, less egg frittata is another.) Thanks for breakfast, Mark.
French Toast Bread Pudding
(adapted from Mark Bittman)
Serves 2-4 in a 6” x 8” baking dish.
stale bread, cut into cubes, about 3 c. (ciabatta is my favorite)
1 c. whole milk or half + half
a scant 1/4 c. of grade B maple syrup
a pinch of salt
2 TB salted butter
Note: If you’re using an 8” x 8” baking dish, you might want to double the recipe. Butter the dish and add the bread. Whisk the milk or half + half, eggs, maple syrup, and salt together and pour over the bread. Dot the pudding with the butter.
Put a heavy plate on top of the pudding while you preheat the oven to 350ºF. Remove the plate and bake until golden brown, puffed, and just set in the middle, about 30 minutes. Let sit for 10 minutes before serving.
p.s. There’s a beautifully-documented Challah bread version of this recipe at Undone At The Seams.