Breakfast Bread Pudding

8

PREP TIME

10 min

TOTAL TIME

2 hrs 55 min

Makes

8 Servings

Breakfast Bread Pudding

Photo: Ryan Szulc

Nutrition doesn’t usually play a starring role at the holiday breakfast table, but bread pudding is full of protein. Add a side of fresh fruit and you’re well on your way to balancing the chocolate consumption that’s sure to follow.

Ingredients

  • 2 cups milk
  • 1 cup 35% cream
  • 1/2 cup granulated sugar
  • 1 tsp vanilla
  • 1 tsp grated orange zest
  • 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 6 large eggs
  • 8 cups crustless 1 inch cubes of challah , or other sweet bread
  • 3/4 cup dried cherries , or cranberries
  • 1/4 cup chopped toasted pecans
  • warm maple syrup , for drizzling

Instructions

  • Combine 2 cups milk, 1 cup 35 percent cream, ½ cup granulated sugar, 1 tsp vanilla extract, 1 tsp grated orange zest, ½ tsp cinnamon, and ½ tsp salt in a pot over medium heat and bring just to a boil. Remove from heat.
  • Crack 6 large eggs into a bowl and whisk until uniform. Add hot cream mixture to eggs in a slow, steady stream while whisking constantly. Set aside.
  • Butter a 9 x 13-in. baking pan and place 8 cups crustless 1-in. cubes of challah or other sweet bread in a single layer, sprinkling ¾ cup dried cherries or cranberries and ¼ cup chopped and toasted pecans overtop.
  • Pour custard mixture over bread, cover baking dish with plastic wrap and press down to make sure that all the bread is submerged in liquid. Refrigerate for 2 hours or overnight to soften bread.
  • Preheat oven to 350F and bake bread pudding until it is golden and slightly puffed in the centre, 45 to 50 min. Let cool for 10 min then cut into individual portions and serve warm with a drizzle of maple syrup.

Tip

If your family likes raisin bread or panettone, either makes a delicious substitution for the bread we call for in this dish.

Nutrition (per serving)

  • Calories
  • 387,
  • Protein
  • 11 g,
  • Carbohydrates
  • 43 g,
  • Fat
  • 20 g,
  • Fibre
  • 2 g,
  • Sodium
  • 376 mg.

Originally published in the December 2012 issue. Photo by Ryan Szulc. 

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