Sunday, 7 February 2016

Overnight French Toast Bread Pudding

French Toast Bread Pudding


1/2 Loaf day old bread
2-3 Eggs
1/2 Cup Milk
2 Tablespoons melted butter
1/4 Cup Brown Sugar or Maple Syrup
1-2 Teaspoons Vanilla
Optional, 1/2 Teaspoon each of nutmeg and/or cinnamon


Night Before

Slice the bread into small cubes. In a large bowl add the bread cubes.

In a small bowl whisk together the eggs, milk, butter, sugar, vanilla and optional spices.

Pour the egg mixture over the bread cubes. Using a large spoon gently toss the bread with the eggy mixture to coat. Cover the bowl and chill over night.


Preheat oven to 375°F

Lightly mist a bread pan with cooking spray. 

Uncover the bowl of cubed bread and gently toss and turn the bread over. Pour the bread cubes into the prepared pan into an even layer.

Bake the bread pudding for about 30 minutes in the preheated oven, or until the top is golden brown and toasty.

Serve hot, with maple syrup if you like it extra sweet, or powdered sugar dusted over top.


Other Places:

What was cooking one year ago?

Peanut Butter Chocolate Chip Cookies

What was cooking two years ago?

Brunch Skillet

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