Eggy French Toast Bread Pudding
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
- Preheat oven to 350ºF. Grease an 8-inch round cake pan; arrange bread cubes evenly in pan and set aside.
- 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.