Ever the competitive little chef, I told myself I was going to come up with something that will knock his socks off and make him forget the little Crème Brulee French Toast he had with his buddies. So off I went conceptualizing this little gem and poring over all the recipes I can get my hands on. After studying so many varying recipes (that's right - I don't read recipes, I STUDY them like they're the damn LSATs!), I finally hit my "a ha" moment: I'll take the Crème Brulee and marry it into the best bread pudding I have ever tasted - the Croissant Bread Pudding from Masa of Echo Park.
The results? Well, let's just say I haven't heard my husband talk about the French Toast he had in Vegas for a very long time now... (*wink)
- 1 round loaf of King’s Hawaiian Bread
- 8 large eggs
- 1 pint of half and half
- 2/3 cup of agave nectar
- ~¼ 1/3 cup of cinnamon sugar (1tsp cinnamon with 1/4 cup sugar in the raw)
- 1 tsp pure vanilla extract
- 1/3 cup of orange juice
- 1/4 cup of melted butter
- 1/3 cup of light corn syrup
- 1 generous pinch of salt
- Olive Oil spray (to coat the baking pan)
- Cut the round loaf of King’s Hawaiian Bread into small 1 inch squares. It doesn’t have to be even or uniform, but roughly the same size.
- Using a large ziploc bag, toss the pieces of Hawaiian Bread with the cinnamon sugar. Set aside.
- In a large bowl, beat the eggs and the half and half until thoroughly mixed. Add the vanilla extract, the orange juice, the melted butter, the agave nectar, and the pinch of salt to the mixture to make your custard.
- Grab a round cake pan and coat the pan with the olive oil spray. Pour the light corn syrup at the bottom of the cake pan and make sure that it is coated evenly. Set aside.
- Arrange the cinnamon-sugar coated Hawaiian bread pieces in the cake pan. It doesn’t have to be pretty, it just has to fit! LoL!
- Pour the custard mixture in the pan and make sure that all the bread is thoroughly coated with the custard goodness. Let the mixture set in the refrigerator for about 30 minutes.
- After 30 minutes of setting in the refrigerator, bake the bread pudding for 40 minutes at 375 degrees in the oven.