Last weekend I was inspired to try something new for brunch and checked out the Neelys’ recipe for bread pudding. I made some changes and created my own version using my leftover Craisin Bread that I had in the freezer. You do not need a lot of special ingredients for this recipe but you do need a little time for the bread to sit and absorb the liquid as well as cook in the oven.
You need: 4 eggs, 3 cups of milk (I used 2 cups of buttermilk and 1 cup of skim), 2 tbsp of butter, 1 tsp of vanilla, 1 tsp ground cinnamon, 1/2 cup of brown sugar, 2 tsp of rum extract and six thick slices of bread, cubed or torn.
Put the milk, butter, vanilla, cinnamon, brown sugar and rum extract into a saucepan and warm up until the butter melts and the sugar dissolves.
Temper (pour slowly) the warm mixture into the eggs slowly, whisking the entire time. This will warm up the eggs without cooking them. We are making batter, not scrambled eggs.
Put the cubed bread into a large buttered casserole dish and cover with the batter. Let sit for at least 15 minutes but the longer you let it sit, the better. I was in a hurry (hungry!) so I just let mine sit for 15 minutes.
Delicious! If you like moist treats like me, you will love this for brunch. My husband really thought he was not going to like it but in fact loved it. The only person on this earth who would hate it is my sister Jamie, this is way too wet for you Jamie!
I like to think of this recipe as baked French toast. In fact I drizzled it with some syrup and loved all the flavours going on. On my Facebook page I found out that down south people eat this cold! I had absolutely no idea you could do that. I think I will keep eat mine piping hot out of the oven with some turkey bacon and fruit. What a treat for the weekend!