French Toast Bread Pudding with Blackberry-Brandy Compote

Name: French Toast Bread Pudding with Blackberry-Brandy Compote
Prep time: 35 min
Cook time: 100 min
Total time: 135 min
Yield: 8 servings
Cuisine: AMERICAN
Ingredients: Unsalted butter as needed; 8 eggs; 2 cups (16 fl. oz/500 ml) half-and-half, plus more as needed; 1/2 cup (4 oz./125 g) sugar; 1 Tbs. vanilla extract; 1/2 tsp. kosher salt; 1 1/2 lb. (750 g) day-old bread, cut into 1-inch (2.5-cm) cubes (about 1 1/2 loaves); 2 bags (each 10 oz./310 g) frozen blackberries; Grated zest of 1 orange; 6 Tbs. (3 oz./90 g) sugar; 1 cup (8 fl. oz./250 ml) cold cranberry juice; 1/4 cup (4 fl. oz./60 ml) brandy; 1 tsp. vanilla extract; Pinch of kosher salt; 1 1/2 tsp. unflavored gelatin; 1/2 cup (4 fl. oz./125 ml) maple syrup; 2 eggs; 1 tsp. vanilla extract; 2 Tbs. half-and-half; 1 tsp. sugar; Pinch of kosher salt; Pinch of ground cinnamon; <br> Unsalted butter for cooking; Whipped cream for serving (optional)

Prep Time: 35 minutes

Cook Time: 100 minutes

Servings: 8

A cross between bread pudding and French toast, this summery dessert comes from Alexandra Gates, chef and owner of Restaurant Cochineal in Marfa, Texas, where this colorful dish might appear on the menu when blackberries are in season. She explains that for the bread pudding, they use their own daily made breads, which are made with a mixture of whole wheat and artisan wheat flours, so seek out the best bread you can find from a local baker, and don’t forget that the bread pudding must be made a day in advance of assembling the dessert.

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Ingredients:

For the bread pudding:

Unsalted butter as needed
8 eggs
2 cups (16 fl. oz/500 ml) half-and-half, plus more as needed
1/2 cup (4 oz./125 g) sugar
1 Tbs. vanilla extract
1/2 tsp. kosher salt
1 1/2 lb. (750 g) day-old bread, cut into 1-inch (2.5-cm) cubes (about 1 1/2 loaves)

For the blackberry-brandy compote:

2 bags (each 10 oz./310 g) frozen blackberries
Grated zest of 1 orange
6 Tbs. (3 oz./90 g) sugar
1 cup (8 fl. oz./250 ml) cold cranberry juice
1/4 cup (4 fl. oz./60 ml) brandy
1 tsp. vanilla extract
Pinch of kosher salt
1 1/2 tsp. unflavored gelatin
1/2 cup (4 fl. oz./125 ml) maple syrup

For the French toast batter:

2 eggs
1 tsp. vanilla extract
2 Tbs. half-and-half
1 tsp. sugar
Pinch of kosher salt
Pinch of ground cinnamon
Unsalted butter for cooking
Whipped cream for serving (optional)

Directions:

To make the bread pudding, preheat an oven to 350°F (180°C). Butter an 8-by-4-inch (20-by-10-cm) loaf pan.

In a large bowl, whisk the eggs until well blended. Add the 2 cups (16 fl. oz./500 ml) half-and-half, sugar, vanilla and salt and whisk until combined. Stir in the bread cubes.

Pour the bread mixture into the prepared pan. The bread should be moist and sticky; add more half-and-half if needed. Press the mixture tightly into the pan and mound it on top. Place pats of butter on the bread, then cover the pan tightly with aluminum foil. Place the loaf pan in a roasting pan and pour enough hot water into the pan to come three-fourths of the way up the sides of the loaf pan. Cover the roasting pan with foil.

Bake until a toothpick inserted into the center of the bread pudding comes out clean, about 1 hour. If it does not come out clean, continue baking and checking every 10 minutes for doneness. Transfer the loaf pan to a wire rack and let the bread pudding cool to room temperature, then refrigerate for 1 day to set.

To make the blackberry-brandy compote, in a saucepan over medium heat, combine the blackberries, orange zest, sugar, 1/2 cup (4 fl. oz./125 ml) of the cranberry juice, the brandy, 1/2 tsp. of the vanilla and the salt. Cook, stirring occasionally, until the sugar is dissolved and the berries soften and start to break down, about 10 minutes. Remove the pan from the heat and set aside to let cool slightly.

Meanwhile, pour the remaining 1/2 cup (4 fl. oz./125 ml) cranberry juice into a small bowl and sprinkle the gelatin on top. Let stand until the gelatin softens and swells, 5 to 10 minutes.

Add the cranberry juice mixture, the maple syrup and the remaining 1/2 tsp. vanilla extract to the berry mixture and stir to combine. Set aside at room temperature until ready to serve, or cover and refrigerate for up to 3 days.

To make the French toast, turn the bread pudding out of the pan and cut into slices about 1 inch (2.5 cm) thick. In a shallow bowl, whisk together the eggs, vanilla, half-and-half, sugar, salt and cinnamon. Working in batches, dip the bread slices in the egg mixture, turning to coat both sides, and let soak for about 10 minutes.

In a large fry pan over medium heat, melt 2 Tbs. butter. Add 2 of the bread slices and cook, turning once, until golden brown on both sides and cooked through, about 3 minutes per side. While the bread is still in the pan, pour in 3/4 cup (6 fl. oz./180 ml) blackberry-brandy compote and heat until warmed through, about 1 minute. Transfer the French toast and compote to individual bowls. Repeat to cook the remaining slices. Top each serving with a dollop of whipped cream, if desired, and serve. Serves 8.

Recipe courtesy of Alexandra Gates, Chef/Owner of Cochineal, Marfa, TX