French Toast Squares

(WTNH) - French Toast Squares (aka Bread Pudding)

Ingredients:
4 eggs
1 ½ cups milk
½ cup heavy cream
¼ cup sugar
½ teaspoon cinnamon
1 tablespoon pure vanilla extract
3 ounces raisins
3 apples, chopped, and sauted in butter and cooled to room temperature
½ largeloaf brioche bread, cut into small cubes

In a large bowl, whisk eggs, milk, cream, sugar, cinnamon, and vanilla. Add raisins and apples and brioche. Mix gently.
Place bowl in refrigerator for 15 minutes, allowing bread to absorb liquid.
Transfer mixture to 8 x 8 greased pan. Place pan in a shallow water bath. In a preheated 350 degree oven, bake for 55-60 minutes until set. Let cool in pan. Cut into 9 squares.

Maple cream icing
½ cup pure maple syrup
½ cup heavy cream

In a small pan bring maple syrup to a boil and reduce to half. Remove from flame. Stir in heavy cream and put back on medium heat, reducing to desired consistency. Let cool slightly. Pour on top of squares.

This recipe can be doubled using a 9 x 13 inch baking pan.

This recipe appeared in Stephen Fries' New Haven Register Travel column focusing on the food scene in the Sullivan County Catskills. This is the area where Stephen grew up working in the resorts. The recipe was provided by JR owner of the Flour Power Bakery.