French toast meets bread pudding in this breakfast recipe. Sprinkle in a layer of chopped pecans, brown sugar, cinnamon, and nutmeg and then serve with maple syrup.
The Pastry Chef's Baking
Every time I plan to make bread pudding, I buy a loaf of challah from Trader Joe's and try to "stale it" by leaving it on the counter, untouched, before I use it. The leaving on the counter part is easy. The untouched part? Not so much.
This is actually made with the second loaf of challah I bought because the one I purchased the week prior didn't make it long enough to go into bread pudding. For this one, I didn't even stale it properly because ... well, I usually try not to lie to myself that I'm not going to eat it if it's there.
This is a simple bread pudding recipe that you can make up the night before and just bake when you're ready. If you tend to have busy mornings but want something simple to serve the next day for a breakfast or brunch, this is a good option. If you want a little more texture, sprinkle the top with chopped, toasted pecans before baking. I wouldn't advise including it in the streusel that gets soaked as part of the custard in the bread pudding as they'll just become soggy.
French toast breakfast bake
From Cookin' Food
1 loaf day old Italian Bread or other hard white bread (I used challah)
1/4 cup chopped pecans, toasted (optional)
1/2 cup brown sugar
1 heaping teaspoon cinnamon
1/8 teaspoon freshly ground nutmeg
1-1/4 cups milk
1-1/2 teaspoons vanilla extract
1. Grease an 8-by-8 inch baking pan with nonstick cooking spray.