Good morning! I just love starting Sundays with a freshly made warm breakfast! There is just something about sitting down with the family and having a yummy meal together that just makes my day. Maybe it is because it is the last day of the weekend and I always start Sundays hoping that I will just be able to sit back and relax, and if the season is right end it with a football game! It rarely works out that way, especially during the school year, but one can always hope!
This morning we started our day of with French Toast Bread Pudding! I love this recipe because it is quick to throw together and bake the next morning and because it is a great way to use up old bread, particularly if you made it yourself and cannot bare the thought of throwing it away when it starts to go stale! For this morning's bread pudding we used up the leftover Choereg bread we made for a Girl Scout event last week and it worked out great. Since Choereg is sweet, it lends itself to being made into something like this. You can of course use any bread that you would like in the recipe, I think an egg bread tends to work best but anything you have on hand will do! Also, you will notice that I made a fairly small bread pudding. Since my husband doesn't eat sweets and it is going to be just my daughter and I eating this, I halved the recipe that I used. Please fell free to double it and use a 9"x13" pan instead!
Start by choosing your bread, anything you have on hand.
Gather the rest of your ingredients.
Cut or rip your bread and add to your baking dish.
In a medium bowl, stir together your eggs, milk,
Pour the mixture evenly over the bread.
Be sure that every piece of bread gets coated, using your hands if necessary.
Cover with foil
and place in the refrigerator to sit overnight.
In the morning, loosely chop your pecans
and sprinkle over top of the bread pudding.
Top with a drizzle of maple syrup,
recover with the foil and bake as directed below.
Top with an additional drizzle of maple syrup and dust with powdered sugar!
French Toast Bread Pudding
recipe adapted from bonappetit.com
recipe as written below serves 4-6
6-8 ounces of bread, any kind will do
1 1/4 cup of milk
1/4 cup sugar (may be cut if you use a sweeter bread)
1 tsp. vanilla
1/2 tsp. cinnamon
1/4 cup chopped pecans
drizzle of maple syrup
Start by greasing a baking pan big enough to hold your bread pudding. Next, rip or cut the bread into 3/4-1" pieces. (I prefer mine cut because it looks prettier!) Place the bread pieces in the baking dish and then in a medium sized bowl, mix together the eggs, milk, vanilla, sugar and cinnamon. Pour the egg mixture evenly over the bread pieces, being sure to make sure all the bread is coated. You may need to use your fingers to turn over pieces of bread in the egg mixture or press it down until it is well coated. Cover the baking dish with aluminum foil and place it in the refrigerator to soak overnight. In the morning, lift the aluminium foil and sprinkle on the pecans and drizzle on some maple syrup. Turn the oven on to 350 F and place the bread pudding into the oven with aluminum foil still on. Let cook for 25-30 minutes, depending on the size of your bread pudding. When the timer goes off, remove the foil and let cook another 20-30 minutes until the bread is hot, puffy and golden brown. Scoop onto plates and top with additional syrup and dust with powdered sugar. Enjoy!