Thursday, September 21, 2006

Recipe: French Toast Pudding

When I find that I have a loaf of French bread too stale to serve, I make bread pudding. You can do this with just about any type of bread. If it's fresh then just cut it up and let it sit out a few hours uncovered to get stale.

I never quite make bread pudding the same. It all depends on what leftovers I have on hand. I might throw in sliced banana or chocolate chips.

If you've never made bread pudding, I encourage you to give it a try. Here is a simple, easy recipe for you to start. I serve it with dinner in place of bread, even though it could be served as dessert. If any is leftover, reheat in the microwave for breakfast.

French Toast Pudding
16 oz. loaf of bread, cut into cubes and stale
5 eggs
2 cups milk
2/3 cup sugar
1 tsp. vanilla
brown sugar

Preheat oven to 350. Put the cubed bread into a large mixing bowl. In a separate bowl, mix eggs, milk, sugar, and vanilla. Pour mixture over the bread. Stir very well making sure to coat all the bread cubes. If you have time, let the mixture sit long enough to soak up all the liquid. (You could even mix this up ahead of time and put in the fridge to bake that evening.) Spray a 2-quart casserole dish with Pam. Pour the bread and egg mixture into the dish. Sprinkle brown sugar all over the top. Place thin dabs of butter all over the top of that. Bake for 45 minutes.

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