March 17, 2010

French Toast Bread Pudding Cups

This poor challah had had a long journey. I bought it a few months ago and then froze it when it was rendered unnecessary. It was defrosted this weekend, and still not used. At this point it was too stale to eat as bread, so something had to be done. I was going to make French Toast and freeze it to be used as weekday breakfasts. But I changed my mind last minute and decided to make something resembling Bread Pudding. I can't honestly say I know how to make Bread Pudding but I can make yummy bready muffiny breakfast treats.
I froze almost all of them and took one to work for breakfast a few times. I just defrosted in in the microwave and then got the soggy out by finishing the reheat in the toaster oven.

1 large challah, at least a few days stale
4 eggs
1/4 cup half and half
3/4-1 cup skim milk
1 tsp cinnamon
1 tsp almond extract
1 tsp vanilla extract
2 TBSP sugar
2 4 oz. cans of diced peaches in light syrup
turbinado sugar

Preheat oven to 350 F. Cut challah into 1-inch cubes. Whisk together remaining ingredients (including syrup from peaches). Pour custard mixture over bread cubes in a large bowl. Bread should absorb the custard like a sponge, so mix it as well as you can. Let bread soak for about an hour, mixing a few times throughout. Your end product will be very soggy bread with few discernible chunks. Butter each cup of a muffin tin. Fill cups with mixture and top with a little melted butter and a sprinkle of turbinado sugar. Bake for 30-35 minutes until edges are brown and muffins feel spongy but not wet and squishy to the touch.

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