RECIPES: VERY BERRY BREAD PUDDING FRENCH TOAST, PAIN PERDU

VERY BERRY BREAD PUDDING FRENCH TOAST

Serves 6 to 8.

Will Mooney, chef/owner of the Brothers Moon in Hopewell, N.J., makes French toast that is rich and eggy, and his house brunch specialty is a doubly rich French toast made from bread pudding. To make more custardlike French toast, brown it on one side in a pan on top of the stove, then put it in an ovenproof pan and bake it at 300 degrees until it puffs slightly, like a soufflé.

For the bread pudding:

• 1 c. sugar

• 1 tbsp. vanilla extract

• 2 c. milk

• 4 eggs

• 1/2 tsp. salt

• 1 lb. brioche and/or croissant -- diced -- fresh or day-old is OK

• 11/2 c. mixed berries (raspberry, strawberry, blueberry and/or blackberry)

French toast batter:

• 4 eggs

• 1 tsp. vanilla extract

• 2 tbsp. sugar

Directions

To make the bread pudding: Combine sugar, vanilla, milk, cream, eggs and salt and mix all of the liquid thoroughly. Add the bread and berries; mix again. Allow to soak at least 1 hour; overnight is better.

Pour into loaf pans (3- by 7-inch); set pans in a water bath and bake for 1 hour.

Meanwhile, prepare batter for French toast: Combine cream, eggs, vanilla and sugar and mix thoroughly.

When bread is finished baking, cool and slice into pieces 1 inch thick and place slices into batter. If bread pudding is very cold, it can sit in the dip for an hour or so.

Pan-fry both sides of the dipped bread pudding in a medium-hot pan with vegetable oil; place the French toast in 300-degree oven to ensure it is reheated all the way through.

Nutrition information per serving:

Carbohydrates66 gSaturated fat28 gCalcium203 mg

Protein16 gCholesterol405 mgDietary fiber2 g

Diabetic exchanges per serving: 1/2 milk, 2 bread/starch, 2 other carb, 1 medium-fat meat, 9 1/2 fat.

PAIN PERDU
Serves 8.

From pastry chef Rory Philipson.

• 1/2 c. milk

• 3 eggs

• 2 tbsp. sugar

• 1/2 tsp. vanilla extract

• 1/4 tsp. salt

• Butter as needed

Directions

Mix together cream, milk, eggs, sugar, vanilla and salt. (The dip can be prepared up to 24 hours in advance.)

When ready to cook, dip all bread about 15 seconds per side, then rest on cooling rack. (This allows the custard to absorb into the bread, and will prevent scrambled egg corners.)

Melt butter over medium heat. Cook bread about 2 to 3 minutes per side.

Nutrition information per serving:

Calories230Fat11 gSodium195 mg

Carbohydrates25 gSaturated fat6 gCalcium59 mg

Protein7 gCholesterol120 mgDietary fiber1 g