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.