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.
