This is my new favorite dessert that I was first exposed to at a wonderful gourmet restaurant in downtown Syracuse, BC. It's so rich and decadent that they serve it in mini ramekins a la mode. Of course, I had to run home and test it out. The aroma of the cinnamon and french toast fills the house and reminds me of a relaxing Sunday brunch. The recipe I found calls for many real vanilla beans which happen to be $10 for 2 at Wegmans. They are definitely worth the price because the flavor can't be matched with imitation vanilla or extracts. Instead of using 7 beans, I only used 2 for the whole recipe and put the pods in when boiling the liquid as well. Challah bread works great for soaking up all the liquid and bourbon (mmm). This bread pudding is a little labor intensive and takes two days with refrigeration included. The recipe makes enough pudding (liquid) to make two large pans of bread pudding; double the goodness! I made this up ahead of time to take to Thanksgiving dinner, which worked great (keep the liquid and bread separate until just before baking it).
French Toast Bread Pudding Recipe
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