Breakfast Bread Pudding
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.
Breakfast Bread Pudding
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.
Cooking Instructions
- 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
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