Brioche French Toast Bread Pudding
1/2 loaf of Challah Bread, cut into 1-inch cubes
3 cups heavy cream
5 large eggs
2 Tbsp. fresh ground cinnamon
2 Tbsp. hazelnut extract
1/4 cup brown sugar
1/2 cup raisins
1 Tbsp. kosher salt
2 each, star anise
2 bananas, sliced
Salted banana caramel for garnish
Cut Challah bread into 1-inch cubes. Whisk together eggs and heavy cream until smooth texture. Add sugar, cinnamon and star anise then whisk. Refrigerate mixture overnight. Strain, then pour egg mixture over bread and gently mix so all the bread soaks up egg mixture. Add raisins. Bake in 350-degree oven for 45 minutes, until golden brown. Top with sliced bananas, drizzle caramel over top and sprinkle a little salt.
Created by Trevor Higgins, Sous Chef at ROOST at Hyatt Downtown, Greenville.
Photo by apium on Flickr Creative Commons.