Have you ever been in a restaurant and tasted something so incredibly good that you just couldn’t leave without finding out how it was made? Sometimes I’m only curious about the cooking technique or about the ingredients used — but there was one occasion when I was desperate to know everything.
Oddly enough, this incident occurred during breakfast at a small, out-of-the-way B & B in northern California. And it’s this French Toast Bread Pudding that made it one of the most memorable meals I’ve ever had.
Fortunately for me, the chef was happy to share the cooking process, and she gave me a rough list of ingredients. I’m sure my version is not quite the same, but it definitely has the same qualities that made hers so excellent.
I’ve been making this recipe for almost 20 years. I now have a son with Celiac Disease, so I created a gluten-free version that I’m very happy with. I used Canyon Bakehouse’s Seven Grain & Cinnamon Raisin gluten-free breads, and the result was just as delicious! This is one dish that nobody should be left out of!
Samples of gluten-free Canyon Bakehouse breads were sent to me for recipe testing. I was not compensated for this post, and all opinions are my own.