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Brunching with Barleywine: Bread-Pudding French Toast

Let the others have their mimosas. Barleywine’s panoply of Maillard flavors find lengthening echoes in this indulgent variation on French toast.

Christopher Cina Jul 24, 2022 - 4 min read

Brunching with Barleywine: Bread-Pudding French Toast Primary Image

Photo by Christopher Cina

Bread-Pudding French Toast

Serves: 6

  • 1 loaf Texas toast
  • 3 whole eggs
  • 6 egg yolks
  • 1 tsp vanilla extract
  • 1 cup (237 ml) + 2 Tbs (30 ml) sugar
  • ½ tsp salt
  • 1 cup (237 ml) barleywine
  • 1 qt (946 ml) heavy cream
  • 6 Tbs (89 ml) butter, softened, divided
  • 1 cup (237 ml) caramel sauce
  • 1 cup (237 ml) toasted pecan pieces
  • Powdered sugar (optional)

Preheat the oven to 300°F (149°C). Tear the Texas toast into chunks and toast in the oven until lightly browned, 10–15 minutes. Set aside.

Combine the whole eggs, yolks, vanilla, sugar, salt, and barleywine in a large mixing bowl and mix well. Heat the cream to 160°F (71°C) in a saucepot, then slowly add to the egg-and-sugar mixture.

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