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| Photo from http://thepioneerwoman.com/ |
Ingredients
- 1 loaf Crusty Sourdough Or French Bread
- 8 whole Eggs
- 2 cups Whole Milk
- ½ cups Whipping (heavy) Cream
- ¾ cups Sugar
- 2 Tablespoons Vanilla Extract
- Topping
- ½ cups All-purpose Flour
- ½ cups Firmly Packed Brown Sugar
- 1 teaspoon Cinnamon
- ¼ teaspoons Salt
- 1 stick Cold Butter, Cut Into Pieces
- Fresh Fruit (optional)
Preparation Instructions
- Grease 9 x 13-inch baking pan with butter. Tear bread into chunks (or cut into cubes) and evenly distribute in the pan.
- Mix together eggs, milk, cream, sugar, and vanilla. Pour evenly over bread. Cover tightly and store in the fridge several hours or overnight.
- In a separate bowl, mix flour, brown sugar, cinnamon, and salt. Add nutmeg if desired. Add butter pieces and but into the dry mixture until mixture resembles fine pebbles. Store in a Ziploc in the fridge.
- When you’re ready to bake the casserole, preheat oven to 350 degrees. Remove casserole from oven and sprinkle crumb mixture over the top. (If you’re using fruit, sprinkle on before the crumb mixture.) Bake for 45 minutes for a softer, more bread pudding texture. Bake 1 hour or more for a firmer, less liquid texture.
- Scoop out individual portions. Top with butter and drizzle with maple syrup.
3 comments:
Two questions--are you going to post your mom's bread recipe? ;) And 2nd--is this soggy at all? The picture looks crispy and delicious...but soggy bread is just not my thing. Bread pudding makes me gag, and so I'd like to know before trying to make this if it would make me gag or not. :) Thanks!
This *can* be soggy, but it just depends on how long you bake it. I didn't want soggy at all either, so we baked it for over an hour. The very middle was a tad bit more moist, but the rest was perfect. If someone wanted it soggy they could just bake it less, so it's pretty versatile!
And I'll ask my mom for her recipe--I've been meaning to anyway! =)
The cinnamon bread recipe is posted!
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