French Toast Bread Pudding |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
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Breakfast for dessert Ingredients:
12 ounces challah, with crust and torn into 3/4-inch pieces (or use other egg bread) |
7 large eggs |
2 1/2 cups 2% low-fat milk |
1/2 cup sugar |
2 teaspoons vanilla extract |
3/4 teaspoon ground nutmeg |
1/2 cup toasted pecans, chopped |
warm maple syrup |
Directions:
1. Butter 11x7x2-inch glass baking dish. Place bread in dish. Whisk eggs and next 4 ingredients in medium bowl to blend; pour over bread. Using spatula, lightly press down on bread to moisten completely. Cover with foil and chill overnight.
2. Place foil-covered dish in cold oven. Set oven at 350°F and bake 30 minutes. Remove foil and continue to bake until pudding is puffed and golden brown, about 35 minutes longer. Spoon pudding onto plates, sprinkle with toasted nuts, and serve with warm maple syrup.
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