Wednesday, August 15, 2012

Breakfast Bread Pudding

This extremely simple baked breakfast casserole is very very good. I think it is a great dish for when you have a houseful of guests at breakfast because you prep everything the night before.
It is so versatile because you can add all sorts of 'mix ins' like various dried fruits, nuts, crisped bacon, or whatever you enjoy.  This dish works great for teenagers as it is very filling.


Breakfast Bread Pudding
10 slices white bread
10 slices cinnamon swirl bread
1 1/2 package (12ounces) cream cheese, cubed
12 eggs
2 1/2cups milk
1/3 cup maple syrup
1/4 teaspoon salt
Turbinado (raw) sugar   (-or brown sugar)
Cut bread into slices into quarters. Toss lightly with cream cheese cubes; place in a greased 13-in. x 9-in. baking pan. In a large bowl, beat eggs,  milk, syrup and salt; mix well. Pour over bread mixture. Cover and refrigerate 8 hours or overnight.
Remove from refrigerator 30 minutes before baking. Sprinkle lightly with turbinado (or brown) sugar. Bake, uncovered, at 375° for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting.

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