Monday, December 26, 2011

French Toast Bread Pudding

I already have an overnight french toast recipe, but you can never have too many french toast recipes.  This is a new one that is more like cinnamon bread pudding.  It's to die for!  I use a different kind of bread and cream and it's just incredible!  I made it for breakfast today and my husband loved it!  Oh, and I kind of loved it too.  So here you go!

1 loaf of your favorite bread ripped up into bite size bits (I use cinnamon chip bread)
8 eggs
1 3/4 cups Heavy Whipping Cream
1 cup evaporated milk
1/3 cup Powdered Sugar
1 tsp. Vanilla
2 tsp. Cinnamon + 1 tsp.
2 tsp. Nutmeg
dash of salt
6 Tbs. cold butter cut into chunks
1/4 cup brown Sugar

Coat a baking sheet with non stick cooking spray.  Put your bread chunks in the bottom. In a mixing bowl mix the eggs until pale in color.  Mix in sugar, milk, cream, vanilla, 2 tsp. cinnamon, nutmeg, and salt.  Pour the egg mixture over the bread making sure to cover each piece so everything is gooey.  Cover with plastic wrap and let sit in the refrigerator for 8 hours.

In the morning preheat the oven to 375 degrees. Remove plastic wrap from the baking dish and sprinkle the remaining cinnamon and brown sugar on top.  Place your chunks of butter randomly.  Cover with aluminum foil and bake for 45 minutes.  Remove aluminum foil and place back in the oven for another 15-20 minutes.  Your casserole is ready when it isn't "wet" anymore on the bottom.  You want it light and fluffy, but heavy. (if that makes sense)  You want the top to be golden brown.

Remove from oven and sprinkle with powdered sugar.  Cut into squares and serve with warm maple syrup.  YUM!!

No comments:

Post a Comment