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:

  • Toasted pecans or walnuts

  • Chocolate Chips

  • Other dried fruit

  • White Cholocate Chips (this might cross over into dessert, but that wouldn't be a problem here.




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