Coupétade : A French Toast Bread Pudding concoction that is just as breakfast worthy as it is for dessert! Thanks to Dorie Greenspan for this spectacular, versatile recipe!
French toast or bread pudding? What exactly was this coupétade? Well, it’s a French-toast bread pudding and a rich, sugar laden one at that. Brioche or challah slices were soaked in a sweetened French toast batter (I spiked mine with a slosh of Grand Marnier), then browned in butter.
Next, these slices were cut on the diagonal, placed in a baking dish along with dried fruit such as cranberries, cherries or raisins (in my case, I went with fresh raspberries to appease my persnickety crew). An even sweeter custard made of whole milk, eggs, sugar and vanilla was poured over these toast triangles, then the casserole was baked in a bain marie, or water batch, for a bit over an hour.
The Coupétade AKA French Toast Bread Pudding Verdict
I didn’t even offer this to the family as a dessert, I imagined it was too avant-garde for them. I told Bill and Nick that there was French toast parked in the fridge for breakfast. I knew they’d douse it with maple syrup and be none the wiser.
My thoughts? I’m a huge fan of bread pudding as a dessert, but this seemed more like morning fare to me. The sweetness of the custard was almost cloying. I prefer the Creme Brulee French Toast I’ve made for years. But both Bill and Nick thought this coupétade was a superb breakfast.
The publishers have asked us not to share the recipes unless previously published. But I’m sure most of you have added Around My French Table by Dorie Greenspan to your cookbook collection by now!If not, you can view the recipe on Google Books.