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Bread Recipes |
Breakfast Bread Pudding Recipe
Recipe
From the Inn on Summer Hill, Sumerland, CA - recipe printed in Woman's World Magazine 2/4/97
1 loaf (1 lb.) challah egg bread, cut into 1" cubes, about 8 cups
10 eggs
2 cups half and half
2 cups milk
1/2 cup + 2 Tbsp sugar
1/2 cup semisweet choc. chips
1/2 cup chopped walnuts
2 tsp vanilla extract
Butter 2 quart baking dish; fill with bread cubes. In large bowl lightly beat eggs. Stir in half and half, milk, 1/2 cup sugar, choc. chips, walnuts and vanilla. Gradually pour over bread cubes. Refrigerate until most of the liquid has been absorbed by bread, about 5 hours or overnight. Preheat oven to 375°F. Sprinkle bread mixture with remaining sugar. Bake 1 hour; cover with foil. Bake additional 25 minutes or until knife inserted into center comes out clean.
Makes 12 servings.
NOTE: I substitute white bread for challah (makes it fluffier) and pecans for the (gag) walnuts. I also use a 9x13" baking pan because I'm Canadian and haven't a clue what a 2 quart pan is (LOL!!).
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