Breakfast puddingwith vermont maple syrup recipe

Breakfast Pudding>with Vermont Maple Syrup recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the mouthwatering Breakfast Pudding with Vermont Maple Syrup recipe! This delightful dish is a perfect way to start your day with a burst of flavors. The combination of creamy pudding and the rich sweetness of Vermont maple syrup creates a heavenly breakfast treat. With just a few simple ingredients and easy steps, you can whip up this delicious pudding in no time. Get ready to indulge in a comforting and satisfying morning meal that will leave you craving for more!

Keywords: Breakfast pudding, Vermont maple syrup, recipe, creamy, indulgent

Breakfast puddingwith vermont maple syrup recipe details

Breakfast puddingwith vermont maple syrup recipe, recipe Rating: 4.7
Number of votes:127

Ingredients

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

Instructions:

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