Monday, August 31, 2015

Breakfast Sourdough Bread Pudding prepared the night before serving

This recipe is prepared the night before you plan on serving it. It's a great Brunch or Christmas Morning recipe.
I have my favorite Bread Pudding on the Blog and I serve it as a dessert, but this a more decadent version to serve for Breakfast.

Breakfast Sourdough Bread Pudding:

Here's what you'll need:
1 - 9" X 13" baking dish brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

Prepare the Bread Pudding and the Crumble the night before serving.
The oven will need to be preheated to 350 degrees in the morning.

1- Loaf of really good Sourdough Bread. I recommend getting it from a local bakery if you can. Cube it into 1" pieces and spread it evenly in the baking dish.

In a large mixing bowl:
8 Eggs
1 C Whole Milk
1 C Heavy Cream
3/4 C Granulated Sugar
2 TBS Vanilla
Whisk well.
Pour over the Bread .
Cover with plastic wrap and refrigerate overnight.

In a small mixing bowl:
1/2 C Flour
1/2 C Brown Sugar
1 tsp Cinnamon
1/2 tsp Nutmeg
1/4 tsp Salt
Whisk well.
Cut in Butter with a Pastry Knife to create a Crumble.
Cover with plastic wrap and refrigerate overnight.

In the morning:
Preheat the oven to 350 degrees.
Sprinkle the Crumble evenly over the Bread Pudding.
Sprinkle evenly with Pecans.

Bake 40 - 60 minutes. The top should be golden brown.
Serve warm with Warm Maple Syrup.

Peace in the Kitchen!

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