OMG
Warm, gooey, sweet... it smells like a fun family breakfast.
I made this recipe for Easter morning. Bread pudding recipes are great for busy families because they can be made ahead of time and popped into the oven when needed.
Another thing I like about this recipe is that the ingredients are a little more wholesome than other recipes I saw online. Most called for either tube cinnamon rolls or frozen french toast sticks. This recipe called for challah bread, which I picked up fresh from my grocery store bakery. This recipe can also be modified by using lower fat milk, light cream cheese, and low fat or sugar free maple syrup.
French Toast Bread Pudding
1 large Challah loaf, about 12oz, cut into 3/4 inch cubes, dried for several hours7 large eggs
2 1/2 cup milk (I used 2 cups skim milk, 1/2 half and half)
1/2 cup sugar
2 tsp vanilla extract
3/4 tsp nutmeg or cinnamon (I used a little of both)
Butter or spray with cooking spray a 13x9 (or similar) size baking pan. Place the bread in the pan. Whisk eggs and the rest of the ingredients together; pour over bread. Using a spatula (or hands if you're like me) lightly press the bread into the egg mixture. Cover with foil and let it rest for at least an hour or overnight (keep refrigerated).Place the foiled covered pan in the cold oven. Set oven to 350 and bake for 30 minutes. Remove the foil and bake for about 35 minutes until golden and puffy.
Cool for a few minutes before serving. I suggest serving it with a maple cream cheese frosting (see below)
Maple Cream Cheese Frosting
8 oz cream cheese (I used 1/3 fat), room temp
1/2 maple syrup
4-6 cups powered sugar
Optional: Chopped walnuts or pecans
In a mixer, beat the cream cheese and maple syrup together. Slowly add powered sugar cup by cup until it makes a thin frosting. Drizzle the frosting over the bread pudding. You can also add chopped pecans or walnuts if desired.
Warm from the oven, before the frosting was added
With the frosting, it soaked in more as it sat
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