1 (15-ounce) loaf French bread, cut into 1-inch cubes
2 cups heavy whipping cream
2 cups half-and-half
2 cups milk
2 cups sugar
4 eggs
1/2 teaspoon vanilla extract
Cognac Sauce- Makes about 13/4 cups
1/2 cup butter
1 cup sugar
2 cups water, divided
2 tablespoons cognac
Instructions
Preheat oven to 375°.
Generously spray a deep 13x9-inch baking dish with
baking spray.
Layer half of Texas toast slices in bottom of
prepared pan. Top with cubed French bread.
In a large bowl, whisk together cream, half-and-
half, milk, sugar, eggs, and vanilla until smooth.
Divide mixture in half. Pour half of cream mixture
over bread. Lightly press bread with hands, making
sure French bread is soaked.
Place remaining Texas toast slices on French bread
cubes. Gradually pour remaining cream mixture on
Texas toast layer. Press with hands, making sure
to soak
Spray tops of bread cubes heavily with baking
spray. Cover the bread with plastic wrap, then
cover with aluminum foil.
Place baking dish on a rimmed baking sheet. Pour
water on baking sheet. Bake for 1 hour.Remove from
oven, and allow to set in refrigerator for 2
hours.
Reheat in a 300° oven for 20 to 30 minutes, or
until warm.
Cut, and serve topped with Cognac Sauce.
Cognac Sauce-
Combine butter, sugar, and 11/2 cups water in a
medium saucepan; bring to a boil.
Boil until reduced by half, about 25 minutes. Add
cognac and remaining 1/2 cup water.
Whisk mixture, and return to a boil. Remove from
heat and gradually cool down by whisking.
Originally Submitted
7/17/2013
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