Chef Point Café Bread Pudding
Famous bread pudding featured on Diners, Drive Ins and Dives and in Paul Deen magazine.
- 1 (1-pound, 6-ounce) loaf Texas toast bread, divided
- 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 (recipe follows)
- Makes about 13/4 cups
- 1/2 cup butter
- 1 cup sugar
- 2 cups water, divided
- 2 tablespoons cognac
Preparation time 20mins
Cooking time 280mins
Adapted from chefpointcafe.org
Preheat oven to 375°.
Generously spray a deep 13×9-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, ensuring 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, ensuring to soak bread entirely.
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 permit to set in fridge for 2 hours.
Reheat in a 300°F oven for 20 to 30 minutes, or until warm.
Cut, and serve topped with Cognac Sauce.
Makes about 13/4 cups
1/2 cup butter
1 cup sugar
2 cups water, divided
2 tablespoons cognac
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.