Recycled Breakfast

Sundays are usually family breakfast day with the works. Bacon, eggs or waffles, fruit salad, juice ad much needed coffee for mama and papa. It’s followed by watching the weekly political shows and topped off with listening to Wait, Wait, Don’t Tell me on NPR.  This past weekend, I eyed a leftover baguette and decided to give a makeover to one of my own original recipes featured in Kiwi magazine last February.

This recipe is easy enough to get going on a busy school day but will also wow guests, so don’t be shy to serve it for brunch. Enjoy and happy Monday!

Eggy French Toast Bread Pudding

Serves 4

This breakfast uses bread left over from the previous night’s dinner. Feel free to lighten it up and use all milk instead of adding cream.

1/2 loaf baguette other crusty bread, cubed
4 large egg
1/2 cup cream
1/2 cup milk
1 tablespoon brown sugar
1 teaspoon cinnamon
2 teaspoon pure vanilla extract

  1. Preheat oven to 350ºF. Grease an 8-inch round cake pan; arrange bread cubes evenly in pan and set aside.
  2. In a deep bowl, beat the remaining ingredients together with a fork or whisk. Pour over bread cubes in pan, pressing down to make sure top pieces are coated. Bake for 30 minutes, or until puffed and golden. Serve hot with fresh fruit or warm maple syrup.