French Toast Pudding

Here is a great recipe where you can replace the sugar with a jar of our wonderful Peach & Rosehip Spread for a delicious version of french toast pudding that's lower in sugar!

You will need a baking pan that is around 8" x 12". 

INGREDIENTS:

  • About 14 oz of challah or brioche, cubed
  • 4 eggs
  • 2 cups of half & half
  • 1 jar of GREENSPICE Peach & Rosehip spread (instead of sugar)
  • 2/3 cup of brown sugar for the strussel
  • 2 table spoons of cold butter (for the strussel)
  • 1 1/2 tablespoon all purpose flour (for the strussel)

DIRECTIONS:

  1. The recipe works best if challah or brioche is stale or dried out. If the bread is not dry enough, arrange it in the baking dish and let it sit for a couple of hours
  2. Whisk the eggs really well
  3. Add the fruit spread to the eggs, whisk a bit more, then stir in the half & half.
  4. Pour the mixture over the challah/brioche cubes and push with spatula to submerge all bread.
  5. Leave in the fridge for at least 1 hour or longer if you have time. 
    The custard should almost disappear and the bread cubes should enlarge.
  6. To prep the strussel, mix/mush the brown sugar, flour, and butter with the fork in a bowl. The texture should look like fried breadcrumbs.
  7. Keep it in the fridge until you are readdy to take out the bread mixture from the fridge.
  8. Preheat the oven to 350F
  9. Sprinkle the strussel on the top of the bread mixture and bake until it’s golden but not too brown.

It tastes great hot or cold. You can add some whipped cream or ice cream for an extra treat. 

Enjoy!