Thursday, April 28, 2011

overnight french toast aka bread pudding

i saw this recipe one day awhile ago and knew i had to make it for easter.. i saw it on this wonderful blog here.. now i didn't follow the directions exactly but mine came out scrumptious!! the recipe on the other blog calls it overnight french toast which is what i called it on easter and my dad whose favorite all time dessert is bread pudding said not only is it not french toast it's bread pudding.. and it's amazing bread pudding..



overnight french toast aka bread pudding

prep time: 20 minutes
cooking time: 45 minutes
servings: approx. 24

10 croissants, ripped into small pieces
1/2 cup butter, melted
8 beaten eggs
2 cups milk
1 1/2 cups half-half
1 cup brown sugar
1 tsp. pure vanilla extract
2 tsps. cinnamon

topping

1 stick of unsalted butter, melted
1/2 cup brown sugar
1/2 cup dark karo syrup

melt butter and pour into a 9x13 casserole dish.  put ripped up croissant pieces into buttered casserole dish.. in a large bowl add milk, half and half, beaten eggs, sugar, vanilla and cinnamon.. mix well.. pour mixture over the croissant pieces.. gently press down croissant pieces so the milk and egg mixture is absorbed.. cover with plastic wrap and refrigerate overnight.

when you are ready to bake, preheat oven to 350 degrees (f).  to prepare topping, mix melted butter, brown sugar and karo syrup in a small bowl.. pour over top of croissants.. bake uncovered for 45 minutes.. serve immediately.. this was so good it left a few people speechless!!



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