About 1 year ago, I made bread pudding for the first time.
And I didn’t know what bread pudding was. It just looked good on the picture .
I loved it.
Which is normal since I love any breakfast served with maple syrup.
And I love french toast. And let’s face it, bread pudding is practically the same as french toast.
Adaptation of “Cinnamon-Swirl Breakfast Bread Pudding”, Cosmopolitan, October 2009
- 4 eggs
- 1 1/2 cups milk
- 3 tbsp brown sugar
- 1/2 tsp pure vanilla extract
- 1/2 tbsp cinnamon
- 1/2 loaf day-old crusty bread
- 1/3 cup pecans, chopped
- Nonstick cooking spray or oil
- Maple syrup
Directions: Cut the bread into cubes. In a large bowl, whisk eggs and milk. Add the brown sugar, vanilla and cinnamon and whisk until incorporated. Stir the bread and pecans in the egg mixture until coated.
Coat 2 bread pans with cooking spray or a little oil. Pour in the bread pudding and sprinkle with more cinnamon if desired. Cover with foil and let sit in the refrigerator overnight.
In the morning, preheat oven to 350°F. If your bread pans are in glass, make sure to let them sit on the counter a little so that they do not break from the change of temperature.
Bake, covered, for 30 minutes. Remove foil and bake an additional 15 minutes. Serve with maple syrup.
Start by cutting your bread into cubes.
Now whisk eggs and milk & add in brown sugar, vanilla and cinnamon.
Stir in the bread and pecans. Coat well.
Oil 2 bread pans and pour in the bread pudding.
Cover with foil and let sit in the fridge overnight.
In the morning, bake at 350°F for 30 minutes covered and 15 minutes uncovered.
Enjoy with maple syrup!
This bread pudding is amazing! The cinnamon gives a great flavor and the pecans add a great crunch. It is as good as a leftover, which is perfect for me! Just reheat in the microwave (or the oven if you don’t use the microwave) and you have an other delicious breakfast!
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