Breakfast Bread Pudding

Name: Breakfast Bread Pudding
Cuisine: Northern Europe
Ingredients: butter, for greasing; 210 g leftover bread, cut into 2–2.5cm dice; 3 eggs; 75 g caster sugar; 250 ml full-fat milk; 1 teaspoon pure ground cinnamon; 1 teaspoon vanilla extract; pinch of salt

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

The New Ballymaloe Bread Book

By Darina Allen

Published 2023

About

An even more economical version of the French toast breakfast pudding but still delicious. I love this with a couple of slices of crisp streaky bacon.

Ingredients

butter, for greasing
210 g leftover bread, cut into 2–2.5cm dice
3 eggs
7

Europe
Ireland
France
Breakfast
Leftovers
Bread
Vegetarian

Method

Grease a 20.5cm × 20.5cm square baking dish with butter. Scatter the bread cubes in the dish in a single layer.

In a separate bowl, whisk the eggs with 50g of the sugar and the milk, cinnamon and vanilla and a generous pinch of salt. Pour this over the bread cubes in the dish. Sprinkle the remaining sugar over the top and allow to sit for 20–30 minutes to absorb the custard.