Breakfast Bread Pudding
Author: Jerusalem Jackson Greer
Recipe type: Breakfast
Serves: 6 servings
I made this latest concoction for the Easter brunch at our church. I used what I had on hand because Easter weekend was one of those weekends where every time I turned around we had another social engagement that I couldn’t turn down. A blessed problem to have, yes. But still. There is only so much time in a day, and I just did not have a grocery store run left in me by Saturday night. So I did some looking at what I had in my refrigerator and then some looking at various bread pudding recipes on Pinterest and came up with this little diddy. Which turned out quite yummy if I do say so myself.
- 7 cups (about 9 ounces) cubed raisin bread
- 6 large eggs
- ¼ cup sugar
- 2 tsp teaspoons vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon salt
- 2 cups milk1 cup half and half, cream, or milk
- 1 apple, peeled and finely diced
- 1 cup chopped walnuts
- ¼ cup of butter, cubed
- Pre-Heat oven to 325 degrees
- Lightly grease a 9″ x 13″ baking dish.
- Place bread in baking dish.
- Whisk the eggs in a large bowl.
- Add the sugar, vanilla, cinnamon, nutmeg, and salt, and whisk until thoroughly combined.
- Add the milk and half and half, continuing to whisk.
- Add apples and mix in.
- Pour mixture over bread, and make sure all the bread gets covered (you may have to press bread down some.)
- Let stand for at least 30 minutes. You can also leave in the fridge overnight.
- Before placing in oven, dot top of mixture with cubes of butter and sprinkle walnuts over top of whole dish.
- Bake for 45 (for the 9″ x 13″ pan) to 60 minutes in a 325 degree pre-heated oven, until the pudding is puffed, lightly browned, and a knife inserted in the center comes out clean.
- Let the pudding cool for at least 15 minutes before serving.