Overnight French Toast Bread Pudding
Prep time: 10 Minutes + 30 Minutes Preheating | Cook time: 40 Minutes
Cooking in the morning for a small crowd? This recipe takes 10 minutes to prep, does its magic overnight, and cooks while you get everything else ready. It is also great as a dessert!
Makes 10-12 servings
8 slices Black Label Sprouted White Bread
2 cups cream
2 cups milk
½ cup brown sugar
1 tsp vanilla extract
1 tsp cinnamon
½ tsp salt
¼ cup toasted pecans or almonds (optional)
¼ cup maple syrup (optional)
Oil a 13x9 inch baking dish.
To make custard, whisk in large bowl the eggs, cream, milk, brown sugar, vanilla, cinnamon and salt.
Overlap the bread slices in the pan, cover with the custard mixture and make sure all the slices are soaked. Cover with foil and chill overnight.
Bring to room temp for 30 min while preheating oven to 350 degrees. Place bread pudding in oven, covered with foil for 30 min. Then remove foil and bake for 30-40 min, until firm and puffed up. The bread pudding will settle and be easier to slice after 30 min. Top with nuts and maple syrup if desired.