This recipe is proof-positive that leftover bread can easily be converted to dessert without much work.
There’s room for customization here: consider adding fresh or dried fruit or a combination of spices like cinnamon, nutmeg, allspice and cardamom.
It makes a great brunch dish, served with fresh fruit compote. Or add a handful of chocolate chips before baking for a decidedly more decadent outcome.
Provided by: SmallRecipe.com
Total time: 45 minutes
Yield: 6 to 8 servings
|2 cups milk|
|2 tablespoons (1/4 stick) unsalted butter, more for greasing pan|
|1 teaspoon vanilla extract|
|1/3 cup sugar|
|1/2 loaf sweet egg bread like challah or brioche, cut into 2-inch cubes (about 5 to 6 cups)|
|2 eggs, beaten|
- Heat oven to 350 degrees. In a small saucepan over low heat, warm milk, butter, vanilla, sugar and salt. Continue cooking just until butter melts; cool. Meanwhile, butter a 4-to-6-cup baking dish and fill it with cubed bread.
- Add eggs to cooled milk mixture and whisk; pour mixture over bread. Bake for 30 to 45 minutes, or until custard is set but still a little wobbly and edges of bread have browned. Serve warm or at room temperature.
@context http//schema.org, Calories 198, UnsaturatedFat 3 grams, Carbohydrate 26 grams, Fat 8 grams, Fiber 1 gram, Protein 6 grams, Saturated Fat 4 grams, Sodium 192 milligrams, Sugar 12 grams, TransFat 0 grams