Breakfast Bread Pudding

I love bread pudding! I used half of a left-over Challah to make this Breakfast Bread Pudding. 

I put this together Saturday afternoon to  bake Sunday morning. Sometimes I do not want to have to wait while a Breakfast Bread Pudding sits overnight in the fridge before baking. This would work if you can let it sit in the fridge for at least 1 hour or until you see that all of the liquid is soaked up by the bread before baking! .

I am using a loaf pan to bake this in so that I can slice it up rather than scoop it out. This puffs up beautifully when baked & is fluffy & moist. It isn’t too sweet since I want to serve it with maple syrup. If you are just going to serve this with berries & fruit, I would suggest  adding more maple syrup.

Here is the recipe

Breakfast Bread Pudding

Ingredients

4 eggs

1 cup milk

1 – 2 tsp cinnamon

1 tsp  salt

1 tbsp maple syrup

4 cups cubed challah or any bread ***I had a half of a small challah which I cut into cubes

Method

Spray a loaf pan with non-stick spray

Preheat oven to 350f ***when going to bake it

1. Beat the 4 eggs together
2. Add the milk,cinnamon, pinch of salt & maple syrup. Whisk together
3. Add the cubed bread to the egg mixture, mixing well & making sure that all of the bread cubes are saturated with the egg mixture
4. Put the bread mixture into the prepared pan
5. options are… Bake after letting it sit in the fridge for about an hour or cover & put in the fridge overnight.
6. When you want to cook it….Bake in the preheated oven for approximately 45 minutes to 1 hour

Serve with maple syrup &/or fruit

Enjoy!