Cinnamon Breakfast Pudding

Assemble the night before and it's ready to bake in the morning.
PREP TIME: 15 minutes
SERVES: 8
TOTAL COOKING TIME: 50 minutes
INGREDIENTS
  • 1 loaf Pepperidge Farm Cinnamon Bread or Pepperidge Farm Cinnamon Raisin Bread
  • 5 large eggs
  • Yolks from 3 large eggs
  • 3/4 cup granulated sugar
  • 3 cups milk
  • 1 cup half-and-half
  • 1 tbsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tst ground nutmeg
  • 1/2 cup butter, melted
  • Confectioners' sugar for garnish
  • Strawberrries or blueberries for garnish
DIRECTIONS
  • Grease large oblong baking dish.
  • Arrange cinnamon bread slices on bottom, slicing if needed to fit.
  • Whisk whole eggs and yolks in a large bowl until blended. Add sugar, milk, half-and-half, vanilla, cinnamon and nutmeg. Whisk until well blended.
  • Pour evenly over bread, cover with foil and refrigerate overnight.
  • Heat oven to 350 degrees. Drizzle bread with melted butter.
  • Baked uncovered 45-60 minutes until browned and custard is set.
  • Dust with conectioners' sugar. Serve immediately with strawberries or blueberries.
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