Recipes: Breakfast Bread Pudding

Updated: January 17, 2007 - 1:41 PM

Breakfast Bread Pudding

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Breakfast Bread Pudding

Serves 4 to 6

Make this the night before, cover and keep in the refrigerator, then bake it for breakfast. Try using leftover muffins, quick breads or croissants instead of bread, or seek out an egg-based loaf such as brioche or challah.

• 2 tbsp. melted butter, divided

• 3 c. milk (or half-and-half)

• 2 tsp. cinnamon

• 1 tsp. vanilla

•¹/₂c. granulated sugar, plus 1 tbsp., divided

•¹/₄c. brown sugar

• Pinch of salt

• 3 eggs

•¹/₂c. chopped raisins or apricots, optional

• 2 tsp. grated orange rind, optional

• 4 to 6 c. leftover bread (or muffins, croissants or brioche) , cut into 3-in. squares

Directions

Butter a 1¹/₂- quart baking dish or 8-inch square pan with 1 tablespoon of the butter.

In a large bowl, beat together the milk, cinnamon, vanilla,¹/₂cup granulated sugar, brown sugar, salt and eggs and the apricots or raisins and orange rind, if using. Toss in enough bread to absorb nearly all the liquid.

Turn this mixture into the prepared baking dish or pan, brush the remaining butter on top and sprinkle with the remaining sugar, and bake in a preheated 350-degree oven for about 1 hour, or until a knife inserted in the center comes up dry. Serve warm with fresh berries, sliced bananas and/or maple syrup and/or whipped cream.

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