I have always made French toast and this is the first time I am making the pudding. A reader requested for the same and I finally got around to making it. Keeping the basics of French toast in mind, I baked this yummy pudding. Do you have a lot of bread lying around? This pudding is an easy way to finish it all up. We had it with a drizzle of maple syrup and it tasted divine. I have used egg whites and fat free milk, but feel free to use whole eggs and whole milk. You can also use half and half, cream and so on.
When it came out of the oven, it was all puffed up and I was totally surprised since I had completely forgotten about the eggs in it. Well, a few minutes later it flattened out and we immediately got to business along with maple syrup. Off to the recipe.
Vanilla and cinnamon flavored bread pudding.
- bread - 4 - 5 cups - chopped into bite size pieces (french bread works best)
- brown sugar - 1/4 cup
- egg whites - 3
- honey - 2 tbsp
- vanilla extract - 1/2 tsp
- cinnamon - 1/4 tsp
- milk - 2 cups - fat free is what I used
1. Chop the bread into bite size pieces and keep aside.
2. Take brown sugar and egg whites in a bowl and beat well. Add vanilla extract, cinnamon and milk and beat well.
3. Add honey and beat again.
4. Grease a 8 x 8 pan and pour the chopped bread into it.
5. Pour the liquid mixture over it. Press the top with a spatula to coat all the pieces with the liquid mixture. Keep aside for an hour.
6. Bake in a 350F preheated oven for 50 - 60 minutes until the top is slightly browned.
7. Slice and serve with a drizzle of maple syrup.
Last year : Garlic Parmesan Pull Apart Bread.
1. Chop the bread into bite size pieces and keep aside. Take brown sugar and egg whites in a bowl. A little yellow sneaked in .
2. Beat well.
3. See how fluffy it looks.
4. Add vanilla extract.
5. Add cinnamon.
6. Add milk.
7. Beat well.
8. Add honey.
9. Beat again.
10. Grease a 8 x 8 pan.
11. Pour the chopped bread into it.
12. Pour the liquid mixture over the bread.
13. Press the top with a spatula to coat all the pieces with the liquid mixture. Keep aside for an hour or so.
14. After an hour, bake in a 350F preheated oven for 50 – 60 minutes until the top is slightly browned.
15. Out of the oven. I forgot about the eggs in it and was surprised to see it rise.
16. Well, it sprung back in a few minutes . Slice and serve with a drizzle of maple syrup.
Yummy pudding ready.
Linking to Bake Fest #12 hosted at Fun and Food Cafe.