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Chef Point Café Bread Pudding

Chef Point Café Bread Pudding

original recipe:

  • 1 (1-pound, 6-ounce) loaf Texas toast bread, divided
  • 1 (15-ounce) loaf French bread, cut into 1-inch cubes
  • 2 cups heavy whipping cream
  • 2 cups half-and-half
  • 2 cups milk
  • 2 cups sugar
  • 4 Eggs
  • 1/2 teaspoon vanilla extract

Cognac Sauce (recipe follows)


Preheat oven to 375°.

Generously spray a deep 13x9-inch baking dish with baking spray.
Layer half of Texas toast slices in bottom of prepared pan. Top with cubed French bread.

In a large bowl, whisk together cream, half-and-half, milk, sugar, eggs, and vanilla until smooth. Divide mixture in half. Pour half of cream mixture over bread. Lightly press bread with hands, making sure French bread is soaked.

Place remaining Texas toast slices on French bread cubes. Gradually pour remaining cream mixture on Texas toast layer. Press with hands, making sure to soak
bread completely.

Spray tops of bread cubes heavily with baking spray. Cover the bread with plastic wrap, then cover with aluminum foil.

Place baking dish on a rimmed baking sheet. Pour water on baking sheet. Bake for 1 hour.Remove from oven, and allow to set in refrigerator for 2 hours.

Reheat in a 300° oven for 20 to 30  minutes, or until warm.

Cut, and serve topped with Cognac Sauce.

Cognac Sauce

Makes about 13/4 cups
  • 1/2 cup butter
  • 1 cup sugar
  • 2 cups water, divided
  • 2 tablespoons cognac

Combine butter, sugar, and 11/2 cups water in a medium saucepan; bring to a boil. Boil until reduced by half, about 25 minutes. Add cognac and remaining 1/2 cup water.  Whisk mixture, and return to a boil. Remove from heat and gradually cool down by whisking.

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