Breakfast puddingwith vermont maple syrup recipe
Breakfast Pudding>with Vermont Maple Syrup recipe
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- 1/2 loaf day-old French bread
- 3/4 cup raisins
- 12 ounces cream cheese, softened
- 6 large eggs
- 1/2 cup fine sugar
- 1/2 teaspoon nutmeg
- 1 Tablespoon pure vanilla extract
- 1/2 teaspoon rum extract
- 1/2 cup half & half
- 1/2 cup milk
- Cinnamon and fine sugar mixed together
- Vermont maple syrup
Prepare this dish 24 hours in advance.
Lightly grease a 9 x 13-inch baking dish. Cut bread into small cubes and arrange about half in bottom of baking dish. Sprinkle with half the raisins. Beat together 1 egg, cream cheese, sugar, nutmeg, and vanilla and rum extracts. Spread this mixture over the bread cubes in baking dish. Top with remaining bread cubes.
Beat 5 eggs with the half & half and milk. Pour this over the top of the bread. Sprinkle top with the mixed cinnamon and sugar. Cover with foil and refrigerate for 24 hours.
Preheat the oven to 350 degrees. Bake, covered, for 45 minutes. Remove the foil and continue baking for an additional 30 minutes. Custard in middle should be set. Cut into squares and serve with warm Vermont maple syrup.
Serves: 6 to 8
Reference: Breakfast puddingwith vermont maple syrup recipe
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