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Pouding Chômeur French Toast Casserole recipe by Safe Plated

Pouding Chômeur French Toast Casserole

A breakfast casserole inspired by the classic Quebec dessert. Challah bread soaked in a maple-infused custard, baked until golden brown and topped with a rich caramel sauce. Uses sunflower lecithin instead of soy lecithin.

25m prep + 40m cook6 servings
Contains dairyContains eggContains wheatContains soy
520 cal|18g protein|65g carbs|25g fat|2g fiber

Ingredients

  • 1 loaf Challah bread, cubed
  • 6 large Eggs
  • 2 cups Milk
  • 1/2 cup Maple syrup (pure)
  • 1 teaspoon Vanilla extract
  • 1/2 cup Brown sugar
  • 1/4 cup Butter
  • 1 teaspoon Sunflower Lecithin
  • 1/2 cup Heavy cream

Instructions

  1. 1Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
  2. 2Arrange cubed challah bread in the baking dish.
  3. 3In a large bowl, whisk together eggs, milk, maple syrup, and vanilla extract.
  4. 4Pour the egg mixture over the bread cubes, making sure to saturate all the bread. Let it sit for 15 minutes to absorb the liquid.
  5. 5In a saucepan, melt butter over medium heat. Add brown sugar, cream and sunflower lecithin. Cook, stirring constantly, until the sugar is dissolved and the sauce is smooth, about 3-5 minutes.
  6. 6Pour the caramel sauce evenly over the bread mixture.
  7. 7Bake for 35-40 minutes, or until golden brown and set.
  8. 8Let cool slightly before serving.

Substitutions

Soy Lecithin → Sunflower Lecithin

allergy

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