Brown Sugar French Toast Bread Pudding

Wife, Mom, Grandma, and a gal that loves to cook for friends and family. Graduated from USF, worked at U of F College of Medicine, Women's hospital, then CFO in our small business, before moving on to full time ministry Upon "semi-retirement", I rediscovered my love for cooking, writing, music, and fishing. We love to travel and discover new dishes and flavors all over the world. Craziest thing I have eaten?....fried scorpion!

6 tablespoons unsalted butter, divided

¼ cup, plus 2 tablespoons dark brown sugar

2 cups heavy cream, divided, plus 1 tablespoon

3 eggs

1 ½ teaspoons cinnamon, divided

3 teaspoons vanilla or maple extract, divided

Kosher salt

1 loaf brioche bread

¼ cup flour

¼ cup powdered sugar

subheading: RECIPE NOTES:

Made with rich, brioche bread, this bread pudding recipe doubles as a brunch centerpiece or an impressive dessert for a dinner party. It uses the flavors found in French toast and is baked until puffed and golden brown in an enameled cast iron loaf pan for crispy edges and a soft, gooey interior. It’s best glazed and served right out of the oven, when it’s lightest and fluffiest, but it can also be prepared in advance and served at room temperature. Made with rich, brioche bread, this bread pudding recipe doubles as a brunch centerpiece or an impressive dessert for a dinner party. It uses the flavors found in French toast and is baked until puffed and golden brown in an enameled cast iron loaf pan for crispy edges and a soft, gooey interior. It’s best glazed and served right out of the oven, when it’s lightest and fluffiest, but it can also be prepared in advance and served at room temperature.

Directions at lecreuset.com

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