Coupetade: French Toast Pudding #French Fridays with Dorie

Coupetade

I can't tell you how happy I am that the Dorista's are making something soft this week. You see I had gum surgery last week and my two favorite things to do have been limited: talking and eating. 

Coupetade is a traditional Southern French dessert that takes it's name from the dish it is usually baked in a coupet.

No one in my family felt this was a dessert. It struck us more as a brunch dish. I think it is an excellent Sunday breakfast for a large group because you can bring a big plate of French toast to the table ready for everyone to eat.

So the dish, you start by making French Toast and then you soak it in a custard and adorn it with dried fruit of your choosing. I used prunes and cherries which were delicious together.

Coupetade before it is baked.

Knowing that Dorie's oven is about 25 degrees warmer than mine I baked the Coupetade at 350 degrees for one hour instead of the 325 she recommended. I also wondered about the size of loaves of bread in France? I used a small Spelt loaf and I could only fit 6 slices in the 9 by 13 inch pan she instructed us to use. 

Coupetade right out of the oven.

The result was a really tasty French toast that my whole family enjoyed: prunes and all, but to call it a dessert... it just lacked a certain Je ne sais quoi. 

Click here for a Coupetade recipe.  

Note: As a member of French Friday's with Dorie I am not allowed to print the recipe. I invite you to take a look at this wonderful cookbook "Around My French Table" if you are interested in this or any other recipe I review. 

 

Click here to see how the other Dorista's did.

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