8 whole eggs
2 cups whole milk
1/2 cup heavy whipping cream
3/4 cups sugar
2 Tbls vanilla extract
Topping
1/2 cup All-purpose flour
1/2 cup firmly packed brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1 stick cold butter (NOT margarine), cut into pieces
Grease 9 x 13-inch baking pan with butter. Cut bread into
cubes and evenly distribute in the pan. Mix together eggs, milk, cream, sugar,
and vanilla. Pour evenly over bread. Cover tightly and store in the fridge
several hours or overnight.
In a separate bowl, mix flour, brown sugar, cinnamon, and
salt. Add nutmeg if desired. Add butter pieces and but into the dry mixture
until mixture resembles fine pebbles. Store in a Ziploc in the fridge.
When you're ready to bake the casserole, preheat oven to 350
degrees. Remove casserole from oven and sprinkle crumb mixture over the top.
(If you're using fruit, sprinkle on before the crumb mixture.) Bake for 45
minutes for a softer, more bread pudding texture. Bake 1 hour or more for a
firmer, less liquid texture. Top with butter and maple syrup.
I got this recipe from the Pioneer Woman.
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