Second Slice Delight
Baked French Toast Casserole with Leftover Cinnamon Bread Pudding
40 minutes
Serves 4
BreakfastAmericanVegetarian
Herb's take
Ever wondered what would happen if your favorite French toast and yesterday’s cinnamon bread pudding had a brunch baby? This American comfort dish transforms leftovers into a custardy, crisp-on-top, pillowy-in-the-middle breakfast casserole. (Yes, you get to eat bread pudding for breakfast and call it classy.)
Ingredients
Yield
4
Instructions
- 01Preheat your oven to 350°F. Grease an 8x8-inch baking dish with 1 tablespoon of the melted butter.
- 02Arrange the cubed cinnamon bread pudding evenly in the prepared dish.
- 03In a large bowl, whisk together eggs, milk, heavy cream, vanilla extract, ground cinnamon, and granulated sugar until well combined.
- 04Pour the custard mixture evenly over the bread cubes, pressing gently to help the bread absorb the liquid.
- 05Let the casserole rest at room temperature for 10 minutes to allow maximum soakage.
- 06Drizzle the remaining 2 tablespoons of melted butter over the top.
- 07Bake uncovered for 25-30 minutes, until the custard is set and the top is golden brown.
- 08Cool for 5 minutes before dusting with powdered sugar and slicing to serve.
- 09Serve warm, preferably with strong coffee and an alibi for why there’s no bread pudding left.
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