This is a scaled down version of my bread pudding recipe and different bread. I’m trying to fake my grandkids out and make them think it’s French toast. Little beggars are picky! But of course, Grammy will try anything.
- 1 loaf cinnamon bread, cubed
- 4 cups milk
- 4 eggs beaten
- 1/3 cup sugar
- Splash vanilla
- 1 cup raisins, optional
- 1/2 stick butter, melted
- 1/4 cup brown sugar
Preheat oven to 350. Put cubed bread And raisins in a large mixing bowl. In another bowl, whisk the milk, eggs, sugar, vanilla and salt.
Pour custard over bread and stir to coat. Allow the bread to soak a bit then stir again. Do this until most of the liquid is absorbed. I take about 30 minutes allowing it to absorb.
Butter a casserole dish. Once the liquid is absorbed into the bread, pour it into the casserole and bake for about 30 minutes. Take out of the oven.
Increase the oven temp to 375. Combine melted butter and brown sugar and pour evenly over the top. Put back in the oven and cook another 10 minutes or so. It’s done when a toothpick comes out clean.
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