CINNAMON TOAST FLAN (A BREAD PUDDING)
Steps:
- Butter the bread slices on one side, using half the butter. Arrange them buttered side up on a broiling rack and sprinkle cinnamon sugar over each. Watching carefully, broil a few seconds, until sugar bubbles up. Cut each slice into 4 triangles. Smear the remaining butter inside the baking dish, and fill with the toast triangles, sugar side up.
- Make a custard sauce or crème anglaise* with the eggs, yolks, sugar, milk and vanilla, and pour half through a sieve over the toast. Let soak 5 minutes, then sieve on the remaining custard.
- Place the dish in a roasting pan and set in the lower-middle of a preheated 350°F. oven. Pour boiling water into the pan to come halfway up the baking dish. Bake for 25 to 30 minutes, keeping the water bath at just below the simmer. It is done when a skewer plunged into the custard an inch from the side comes out clean.
- Serve hot, at room temperature, or cold, accompanied with a fruit sauce or cut-up fresh fruits. (It will keep 2 days in the refrigerator.)
- *Crème Anglaise:
- Whisk the eggs in a 2-quart stainless-steel saucepan, adding the sugar by spoonfuls. Continue whisking for 2 to 3 minutes, until the yolks are thick and pale yellow and "form the ribbon." By dribbles at first, stir in the hot milk. Set over medium heat, stirring slowly and continuously with a wooden spoon, reaching all over the bottom of the pan as the custard gradually heats and thickens'do not let it come near the boil. If it seems to be getting too hot, lift pan up, then continue as the sauce thickens. You are almost there when surface bubbles begin to disappear and you may see a whiff of steam arise.
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Francis Buabeng
f12@gmail.comThis recipe is too complicated. I'm looking for something simpler.
Dineth Lkuser
lkuser_dineth72@yahoo.comI'm not a fan of the cinnamon flavor in this recipe. I think it would be better without it.
Self Defender
defender_self55@gmail.comI followed the recipe exactly, but my flan didn't turn out. It was too dry.
Rehan Bhatti
b.rehan@aol.comI'm not sure what I did wrong, but my flan didn't turn out. It was too runny.
Business According
a@gmail.comThis is the best flan recipe I've ever tried. It's so creamy and delicious.
Muna Bhai
b@hotmail.comThis recipe is a keeper! I'll definitely be making it again.
J Guthrie
j27@hotmail.comI've made this recipe several times and it always turns out great. It's a family favorite.
sukdeb sarkar
sarkarsukdeb@aol.comI made this recipe for a party and it was a huge success! Everyone loved it.
Abdallah Omar
a.o14@aol.comI'm allergic to cinnamon. Is there a way to make this recipe without it?
MUSIC FAIR TUNE STATION
mstation@hotmail.comThis recipe is a bit too complicated for me. I'm looking for something simpler.
Shameer Ali
shameer-ali@yahoo.comI'm not a big fan of flan, but this recipe sounds interesting. I might give it a try.
JeriAnn Knowlton
jeriann.knowlton0@aol.comThis recipe looks delicious! I'm definitely going to try it.
Sadaqat 11451
s_140@hotmail.comI love the idea of using cinnamon toast in a bread pudding. It adds a nice flavor and texture.
Sefatullah Akbari
s.a@hotmail.comThis is a great recipe for using up leftover bread. It's also a nice way to change up the classic bread pudding recipe.
neil sauls
s_n71@hotmail.comI've never had flan before, but this recipe was a great introduction. It was easy to make and turned out perfectly.
Moaz Hussein
m15@yahoo.comThis recipe was a hit with my family! The combination of cinnamon and toast in a bread pudding was unique and delicious.