French Toast Bread Pudding
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brown sugar, light
1Brown bacon, drain well set aside.
2Use 4 of the eggs, beat well. Add 2 Tbsp. Of cinnamon, 1 Tbsp.brown sugar, 1 tsp. Vanilla and 1 cup of milk. Mix well. This will be your French toast mix.
3Using Texas Toast dip in mixture and prepare French toast with non stick butter flavored cooking spray. Cook entire loaf, set aside to cool.
4When completely cooled cube and place in large bowl.
5Dice drained bacon into bite size pieces and mix into bread cubes..set aside
6in separate bowl mix remaining eggs(6), cinnamon (2 Tbsp),brown sugar(1Tbsp.), vanilla (1tsp.). Add in maple syrup, heavy cream and remaining milk (11/2 cup). Slowly add melted butter.
7Pour egg mixture into bread cubes and bacon and toss lightly.
8spray 8x8 or 9x9 pan with non stick cooking spray. Pour bread mixture into pan. Mixture will completely fill pan, as bread absorbs mixture size will decrease.
9Cover and refrigerate over night
10First thing in the morning remove bread pudding from refrigerator and allow it to come to room temperature for even baking.
Preheat oven to 350
11Bake for 15 minutes covered. Remove cover bake for another 30 minutes or until top is golden brown and it does not have a wet appearance or until desired consistency.
Cut into squares and serve warm