Breakfast Bread Pudding

This is a perfect way to use up delicious leftover sweet bread, and a very comforting way to start a weekend. I developed this recipe using my Hot Crossed Buns and it was yummy!

Ingredients:

3 Sweet Rolls or 3 slices Sweet Bread (cinnamon, brioche, etc.)

2 cups Milk

2 eggs

1 tsp Vanilla

1 tsp Cinnamon

Method:

Preheat the oven to 350℉ (177℃)

Cut up bread into 1-inch pieces.

Mix together the milk, eggs, vanilla, and cinnamon. Pour over the bread. Let sit for 10-20 minutes until the bread soaks up some of the liquid.

Transfer to a buttered baking dish. Bake for 30-40 minutes until golden brown on top and slightly fluffy. A toothpick inserted should not be wet when removed.

Let cool slightly before serving.

Notes:

This bread pudding will remind you of French Toast. To come up with the recipe I used my leftover Hot Crossed Buns and they were perfect. The tang from the orange, apricot and dried cranberries combined with the additional cinnamon was heavenly.

Serving Suggestions:

It is perfect as it is, but if you want to mix it up, you could drizzle warm maple syrup over it, or even a bit of melted butter. Yum!

Variations:

Any sweet bread would work for this recipe., but you could also add other dried fruits. I might even consider adding a few chopped dried apricots to my version with Hot Crossed Buns.

Other additions: