FRENCH TOAST BREAD PUDDING

FRENCH TOAST BREAD PUDDING

Ingredients 

  • 4 eggs
  • 3/4 cup heavy cream
  • 1 tablespoon sugar
  • 2 teaspoons orange liqueur
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground cloves
  • 9 pre cooked pecan sticky or cinnamon buns (2 1/4 ounces each), cut in
  • quarters
  • 1/2 cup dried cherries

Instructions

  1. In a large mixing bowl, whisk together eggs, heavy cream, and sugar until smooth. Add orange liqueur, salt, and ground cloves and whisk to incorporate.
  2. Add sticky buns and cherries to the egg mixture and liberally coat. Cover the bowl and refrigerate for 30 minutes to 8 hours.
  3. Preheat, setting the temperature to 400°F (200°C), and setting the time to 3 minutes.
  4. After 3 minutes, Pour the bread mixture directly into the bottom ,Pat the mixture down evenly using a spatula
  5. Set temperature to 325°F (165°C), and set time to 45 minutes.
  6. After 30 minutes, cover the surface of bread pudding with aluminum foil to allow the eggs to fully set without burning the tops.
  7. Cooking is complete when internal temperature reaches 160°F (75 °C).
  8. Remove and let bread pudding cool for 10 minutes before serving.
Dessert