Photo: Carmen Cheung
This French toast spin on traditional bread pudding is sure to make your mornings a little sweeter.
2 2/3 cups 2% milk
1/2 cup packed brown sugar
1 tsp cinnamon
1 tsp vanilla
1/2 tsp salt
400 g brioche loaf, cut in 1/2-in. cubes
2 tbsp maple syrup
1 1/2 tsp 2% milk
2 tbsp butter, softened
assorted berries, (optional)
Position rack in centre of oven, then preheat to 325F. Lightly butter a 9 x 13-in. baking dish.
Whisk eggs with milk, brown sugar, cinnamon, vanilla and salt in a bowl.
Arrange bread in prepared dish. Pour in milk mixture and submerge bread.
Bake, uncovered, until pudding is set in centre when jiggled, about 1 hr. Transfer to a rack to cool slightly.
To make glaze, combine maple syrup and milk in a small bowl and microwave on high heat for 5 sec, then whisk in butter until smooth. Drizzle over pudding just before serving. Scatter berries overtop. Bread pudding can be kept refrigerated and covered up to 3 days.
Protein 9g, Carbohydrates 33g, Fat 12g, Fibre 1g, Sodium 375mg.
Day-old bread works best for bread puddings, but if you don't have any, cut fresh bread into 1/2-in. cubes and toast in a 325F oven until just dry, 6 to 8 min.
Originally published in the Today’s Parent July/August 2019 issue. Photo by Carmen Cheung.