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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Breakfast Bread Pudding Recipe

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This recipe for Breakfast Bread Pudding is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
6 cups cubed stale bread (french, challah, brioche, regular sliced.)
2 cups milk
3 large eggs
1 cup sugar
2 tbsp butter, melted
1 1/2 tbsp vanilla extract
1 tsp ground cinnamon
1/2 tsp nutmeg (optional)

Directions:
Directions:
Preheat to 350º grease a 2 quart casserole dish, set aside.

Cut bread into 1-inch chunks and spread evenly in the bottom of the casserole dish.

In a large bowl, whisk together the milk, eggs, sugar, butter, vanilla extract, cinnamon and nutmeg (if using). Pour the mixture evenly over the bread, getting all the bread wet. Let the bread sit for 20-25 minutes to soak up the mixture.

Bake for 50-55 minutes. It should be jiggly, but set. The center should rise fully, so if it hasn’t yet, it might need a little more bake time. Remove from oven when done

Serve with syrup.

Personal Notes:
Personal Notes:
The dish can be assembled the night before and refrigerated. In the morning, remove from the refrigerator to take the chill off while the oven preheats.

I usually use leftover bread from the buttermilk bread recipe.

 

 

 

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