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Bread Pudding – a wonderful way to hide the evidence of kitchen mistakes.


Dry bread, or rolls that you have baked too long, so they’re a over-browned and a little burned on the bottom.  Not that I ever have any of those.

  1. Bread Crumbs
  2. Croutons
  3. Bread pudding (Sugar, milk, eggs, and vanilla will cover a multitude of sins, but I did cut off the burned part on the bottoms.)
  4. Individual French Toast Strata 
  5. Actual french toast (okay, rolls wouldn’t be so good for this)
  6. If all else fails, feed the ducks!

Breakfast Bread Pudding Recipe

This is a variation on the bread pudding recipe from Pioneer Woman.  Basically, it’s minus a lot of sugar and the whiskey sauce.  The pecans get nice and toasted in the oven.  Don’t leave them out!

2 eggs

2 tbsp. melted butter

2 tbsp. vanilla

2 c. milk

1/2 c. sugar

4 cups bread, cut into 1″ cubes

cinnamon,nutmeg, and ginger to taste

1/3 c. pecans, chopped

1 tbsp. sugar

Beat eggs, butter, vanilla, and milk together.  Add sugar and mix until sugar dissolves.  

Spray a 9″ square pan with non-stick spray and arrange the bread cubes in it, making sure they are tightly packed together.  The Pioneer Woman recommends keeping the crust side up all around the edges.  Sprinkle a little cinnamon, nutmeg, and/or ginger over the top of the bread.

Pour the egg mixture over the bread cubes.  Sprinkle pecans and a tablespoon of sugar over the top.  Turn the oven on, set to 325 degrees.  While it preheats (about 10 minutes), let the bread soak up the egg mixture.

Bake for 55 to 70 minutes, or until crust is golden brown all over the top.  It took about 60 minutes in my oven.

Serve with syrup if desired.

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