Last year at Easter brunch at my Aunt's house, she asked me "Dan, where is that french toast bake that you told me you would bring when we talked on St. Patrick's Day?" You guys probably can guess the end of that story, but the moral is, don't give me a future task at 10pm on a Saturday St. Patricks! That night I put a reminder in my calendar for the week before easter 2013 to make a fun french toast/bread pudding bake.
My goals for this dish were as follows. Don't make it to desserty; keep the sugar on the lower side so it registers more as a french toast than a full on bread pudding. Make it very juicy; I wanted the texture to be creamy and not dried out at all. Make it as different from my Mom's bread pudding as possible; She makes a really good one and this needed to be different to avoid comparisons. I personally thought the goals were achieved and it tasted really good, but my Mom of course couldn't help but do some comparing.
Cubes of brioche.
Bananas, eggs, bread, cream, cinnamon, and vanilla. How could it possibly be bad?
Don't overmix or it will turn to total mush. Top with the walnuts and toss it into the oven.
This expanded a ton in the oven but sank back down.
Creamy and super moist.
A nice addition to the brunch spread.
Stick of butter
1/2 cup brown sugar
2 cups cream
1 1/2 cups milk
1/2 cup whiskey
1 tablespoon cinnamon
2 teaspoons vanilla
1 cups walnuts
2 loafs of brioche
Mash one of the bananas and slice the rest. Cube all the bread. Whisk the eggs, soften the butter. Mix everything except the bread and walnuts together and whisk well. Toss in the bread. It should be pretty wet (see image). Don't overmix or the bread will all dissolve to mush. Top with the walnuts. Bake at 325 for about an hour and a half. Serve with syrup.