This week for French Fridays with Dorie recipe is Coupetade, a bread pudding made with French toast instead of ordinary bread.
As a kid, Mum made bread pudding to use up the egg yolks after she'd made pavlova. Neither of us really liked bread pudding much back then - it was the poor cousin to the main event, the pavlova. However, I now love the stuff.
Because I didn't want temptation in my house, I scaled the 6 serve recipe down to 2 serves made individually in ramekins. I chose apricots and cranberries for the fruit component, and, sin of sins, I made French toast out of rye bread instead of brioche.
This pudding was delish - what is not to like about custardy bread with fruit - but I don't think it trumps Donna Hay's marmalade bread pudding. I tried it both warm and cold - I think I liked it better cold because everything had had a chance to meld together into a smooth, sweet mouthful.
To see what everyone else thought of Coupetade, visit the LYL section of the website.
18 comments:
French toast (or eggy bread as I knew it as a child) is one of the very few things I miss now I don't eat eggs. This way of using it is genius!
I've never had a bread pudding I didn't like!
Looks so yumm.
It's funny, I was never a fan of bread pudding either until quite recently. Perhaps to do with the "using up stuff" qualities it had when I was a kid. This one was a winner!
Glad you enjoyed, my friend. I don't think it trumped my other recipes, but the guys loved it :)
Smart move with the ramekins!
That's funny, I've always liked bread pudding but pavlova.. not so much. I'm glad that you enjoyed this.
I love everyone's small versions - yours looks so pretty in its ramekin. I've always enjoyed bread pudding, but I've not had one as rich as this before.
I don't think that I've ever tried this but it looks really good! :D
French toast is usually sweet, while eggy bread is usually savoury.
The recipe for Pineapple Bread pudding consists of
1/2 cup melted butter, 1-20 oz. can crushed pineapple
drained, 1 cup sugar, 4 eggs, and 6 slices of bread cubed.
Beat sugar and melted butter until creamy. Add 4 eggs,
one at a time, beating after each one, Add pineapple and bread cubes, and turn into a greased casserole.
Bake at 350F for 40-50 min. or until golden brown.
A double recipe fills a 13 x 9 dish. You can use
italian bread or raisin bread for this and that's when
I switched up to Panettone.
Your coupetade turned out well and looks delicious.
You used those cute mini ramekins as well, I think this is a fabulous way to serve this Coupétade! And it is nice to read that you also enjoyed this recipe so much!
Have a wonderful weekend!
Thanks for the recipe Nana!
Love your mini version and wise of you to reduce the quantity. I only made a full dish because I had all my taste testers home again. I do wish I had added some cognac or rum, as many of the Doristas did but I guess that gives me all the more reason to try it again.
I love your little minis. So cute! I'll have to track down the Donna Hay recipe. I'm a big bread pudding fan.
Gaye, Thanks for giving me the link to the Donna Hay recipe. I'm going to try it. I'll let you know how it comes out.
I love the way yours came out in the ramekins…very pretty! I’ve always loved bread pudding…and I loved this too!
This bread pudding looks delicious, and I'm not one to usually go for bread pudding (something about wet bread texture I can't explain). Yours looks great, and I could probably pare it down as you did for just a couple of servings.
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