Raisin French Toast Bread Pudding

Posted on 10/24/2014

A cross between French toast and bread pudding is a treat worthy of any special occasion! This is a specialty of our very own chef, Dave McKenna

1 lg loaf raisin bread (1 1/2pound)
18 eggs (multiple uses)
1 qt + 1 C 1/2 & 1/2 cream
1 qt heavy cream
1t + T. vanilla extract
(multiple uses)
1/4 tsp. salt
1/2 tsp. cinnamon
2 C sugar
butter for grilling

Combine 6 eggs, 1 tsp. vanilla, cinnamon and 1 C of 1/2 and 1/2. Dip bread into egg mixture and grill until golden brown. Set aside and cool. Beat remaining eggs until just mixed, add sugar, salt, and extract and mix well. Slowly add 1/2 and 1/2 until combined. Add heavy cream and mix well. Cube french toast bread and place in well greased casserole dish. Pour egg mixture over the top and allow bread to absorb egg mixture for about 15 minutes. Put casserole in large deep baking pan and pour cold water around the outside of the casserole until about 1 inch deep. Bake in 350 oven for about 45 minutes to one hour or until
pudding is set in the middle. let stand before cutting and serving. Can be made one day ahead. cover and refrigerate. Serve as is or with Ice cream or whipped cream.

Recipe by David Mckenna, Atkins Deli Manager and Chef