This recipe is a hybrid of Bread Pudding and French Toast. I make it the night before and pop it in the oven when I grab my first cup of coffee. By the time everyone is up and dressed its out of the oven. A variety of toppings are popular \u2013 maple syrup, jam and cinnamon.<\/p>\n\n\n\n
1 loaf of challah bread cut into large cubes<\/p>\n\n\n\n
6 cups low fat milk<\/p>\n\n\n\n
6 eggs<\/p>\n\n\n\n
1\/2 cup brown sugar<\/p>\n\n\n\n
1\/2 teaspoon cinnamon<\/p>\n\n\n\n
1 tablespoon vanilla extract<\/p>\n\n\n\n
In a baking dish add cut up bread. In a mixing bowl add the remaining ingredients and combine well. Pour over bread \u2013 making sure to evenly coat. Cover with tinfoil and place in the refrigerator over night.<\/p>\n\n\n\n
This takes about an hour to cook. Heat oven to 375. Cook Bread Pudding for 30 minutes remove tinfoil and finish cooking for another 30 minutes. Let sit for 5 minutes and serve.<\/p>\n\n\n\n
My kiddos love maple syrup and jam on top.<\/p>\n\n\n\n
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