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Warm breakfast bread pudding

Warm Breakfast Bread Pudding

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1 loaf 16 oz day-old French bread or challah, cut into 1-inch cubes
  • 6 large eggs
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3/4 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 4 tablespoons butter melted
  • 1 cup fresh or frozen blueberries optional
  • Maple syrup and powdered sugar for serving

Method
 

  1. Butter a 9x13-inch dish; spread bread evenly in it.
  2. Whisk eggs, milk, cream, sugar, vanilla, cinnamon, nutmeg, and salt in a large bowl until smooth and combined.
  3. Pour evenly over bread; press gently to soak all pieces and top with optional blueberries.
  4. Drizzle butter over entire dish; cover with plastic wrap and refrigerate at least 30 minutes, preferably overnight.
  5. Preheat oven to 350°F; remove plastic wrap and stand dish at room temperature while oven heats.
  6. Bake uncovered 45-50 minutes until top is golden brown and center sets with a slight jiggle when shaken.
  7. Cool 10 minutes; dust with powdered sugar and drizzle with warm maple syrup. Serve with whipped cream or vanilla yogurt if desired.