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.
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!
ReplyDeleteI've never had a bread pudding I didn't like!
ReplyDeleteLooks so yumm.
ReplyDeleteIt'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!
ReplyDeleteGlad you enjoyed, my friend. I don't think it trumped my other recipes, but the guys loved it :)
ReplyDeleteSmart move with the ramekins!
ReplyDeleteThat's funny, I've always liked bread pudding but pavlova.. not so much. I'm glad that you enjoyed this.
ReplyDeleteI 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.
ReplyDeleteI don't think that I've ever tried this but it looks really good! :D
ReplyDeleteFrench toast is usually sweet, while eggy bread is usually savoury.
ReplyDeleteThe recipe for Pineapple Bread pudding consists of
ReplyDelete1/2 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!
ReplyDeleteHave a wonderful weekend!
Thanks for the recipe Nana!
ReplyDeleteLove 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.
ReplyDeleteI love your little minis. So cute! I'll have to track down the Donna Hay recipe. I'm a big bread pudding fan.
ReplyDeleteGaye, 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.
ReplyDeleteI love the way yours came out in the ramekins…very pretty! I’ve always loved bread pudding…and I loved this too!
ReplyDeleteThis 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.
ReplyDelete