Breakfast Bread Pudding

Name: Breakfast Bread Pudding
Cuisine: American
Ingredients: 3 eggs, equal parts milk; Dash cinnamon; Dash vanilla; English toasting bread; Sugar or maple syrup to taste (I used none); Melted butter to taste (I used none); 1 tbsp cold butter

PlainAddieJane @cook_15294775

Buford, Ga

Oh... my... goodness. This is good.

I almost made French toast but I poured the egg and milk over the bread and cooked it in the oven instead. English toasting bread surely is the best bread to use, but I’m always looking for it and rarely find it. I can’t say this would be nearly as good with just any old bread. It’s so good that buttermilk is not in this recipe which is insane for me.

My kids didn’t even ask for a drizzle of honey.

Oh... my... goodness. This is good.

My kids didn’t even ask for a drizzle of honey.

PlainAddieJane @cook_15294775

Buford, Ga

Oh... my... goodness. This is good.

My kids didn’t even ask for a drizzle of honey.

Oh... my... goodness. This is good.

My kids didn’t even ask for a drizzle of honey.

Saved

Ingredients

3eggs, equal parts milk
Dashcinnamon
Dashvanilla
English toasting bread
Sugar or maple syrup to taste (I used none)
Melted butter to taste (I used none)
1 tbspcold butter

Saved

Steps

1

Preheat oven to 350°F. Cut up the bread. I used almost a whole loaf. Grease the pan with a good coating of the cold butter.
2

Mix the egg, milk, cinnamon, vanilla, and sugar or syrup and/or butter if you’re using it.
3

Put the bread in the baking dish and slowly pour the egg mixture over, concentrating on hitting every spot on the top layer, the rest will settle down to the bottom. So it will end up kind of crispy on top and super moist on the bottom.
4

Bake for 30 minutes