Breakfast Bread Pudding
adapted from the Pioneer Woman
(serves 12)
Ingredients
Bread Pudding:
Butter, for greasing
1 loaf crusty sourdough or French bread
8 whole eggs
2.5 c. whole milk
1/4 c. sugar
1/4 c. brown sugar
2 tbsp. vanilla extract
Topping:
1 c. fresh blueberries
cinnamon
Directions
For the French toast: Grease the baking pan with butter. Tear the bread into chunks, or cut into cubes, and evenly distribute in the pan. Crack the eggs in a big bowl. Whisk together the eggs, milk, sugar, brown sugar and vanilla. Pour evenly over the bread. Let soak as little as 10 min or cover and overnight in fridge.
For the topping: sprinkle blueberries and cinnamon over the top. Gently push down into casserole.
Preheat the oven to 350 degrees. . Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour-plus or more for a firmer, crisper texture.
