Bread pudding for breakfast? Sure. This version of bread pudding is a mix between cinnamon rolls and a French toast casserole. Josh bought an amazing loaf of cinnamon-swirl bread from Montana Gold Bread Company, and I knew I wanted to make something fun with it. I couldn’t decide between making classic French toast or a French toast casserole, and then I thought about cinnamon rolls… when you combine all three, you get breakfast bread pudding!
Here’s the list of ingredients:
- 2 tblsp. unsalted butter, melted
- cinnamon bread, cubed (about 1/3 of a loaf)
- 2 1/2 cups heavy cream
- 3 eggs
- 3.5 oz brown sugar
- 1 tsp. vanilla extract
- dash or two cinnamon
- powdered sugar glaze (milk or water, powdered sugar, vanilla extract)
And here’s the method of preparation:
1. Preheat the oven to 350F, and butter a rectangular baking dish (I happened to have two 8″ square baking dishes so used those instead of one large dish).
2. Slice the bread into cubes and place in a large bowl. Pour the cream over the bread and set aside until soft.
3. Beat the eggs and sugar until smooth and thick. Add the vanilla, the melted butter.
4. Toss the egg mixture with the bread gently to blend. Pour into the pan and bake until browned and almost set, approximately 30 minutes.
5. Meanwhile, make glaze: combine milk or water with powdered sugar in a small bowl until desired consistency is achieved. Add a drop of vanilla extract. Stir to blend thoroughly.
6. When dish is done baking, let cool slightly, then top with glaze.
This is one of those dishes that makes your entire house smell great. It’s best served immediately but is also delicious reheated later. Enjoy!
Note: I forgot to take a picture of the breakfast bread pudding after drizzling the glaze on top, so this image will have to do! It was yummy and was eaten before I remembered to document the finished dish.