Ingredients
For the bread pudding:
- 10 oz stale bread (Easter bread, challah bread, or brioche)
- 4 large Nellie’s Free Range Eggs
- 1 1/2 cups milk
- 1/2 cup maple syrup
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 4 tablespoons Nellie’s Free Range Unsalted Butter, melted and divided
- Pinch of salt
- 1 can sliced pears, drained (optional)
Prep Time: 15 minutes
Cook Time: 40 minutes
Yield: 8 servings
Ingredients
For the bread pudding:
- 10 oz stale bread (Easter bread, challah bread, or brioche)
- 4 large Nellie’s Free Range Eggs
- 1 1/2 cups milk
- 1/2 cup maple syrup
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 4 tablespoons Nellie’s Free Range Unsalted Butter, melted and divided
- Pinch of salt
- 1 can sliced pears, drained (optional)
Although we're partial to enriched breads like challah and brioche for an ultra-rich and satisfying bread pudding, you truly can't go wrong with any leftover loaf or stale stack of sliced goodness when it comes to this recipe. Whatever you decide on, the lightly sweetened combination of free-range eggs and milk turns your bread of choice into a lovely custard-like meal that could be served as a sweet breakfast option or for dessert.
To make the bread pudding:
- Preheat oven to 350F. Grease a 2 quart casserole dish with butter.
- Tear bread into smaller pieces and place them into the prepared dish.
- In a medium bowl, whisk eggs. Mix in milk, maple syrup, cinnamon, vanilla extract, 3 tablespoons of the melted butter, and salt.
- Pour the egg mixture on top of the bread. Gently press the bread into the egg mixture so all pieces are soaked.
- If using pears, place slices on top of the bread. Drizzle the remaining 1 tablespoon of butter over the pear slices. If not using pears, drizzle the remaining butter directly over the soaked bread.
- Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 20~25 minutes. Let rest for 10 minutes before serving.
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