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Breakfast Bread Pudding Recipe

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This recipe for Breakfast Bread Pudding is from The Burnham Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Main Layer:
6 cups cubed cinnamon raisin bread
3 cups sliced Granny Smith apples, toss in lemon juice
4 TBL butter cut into pieces
1/2 cup sugar
2 tsp cinnamon

Egg Mixture
1½ cup egg substitute (or 6 large eggs)
2½ cups evaporated milk
1 cup brown sugar
1 tsp vanilla

1 cup chopped pecans
Directions:
Directions:
Combine main layer ingredients except butter and place in greased 9X13 baking dish. Top with slices of butter. Mix ingredients in egg mixture. Pour evenly over bread. Cover with foil and bake 45 minutes at 350. Remove foil and bake another 45 minutes until firm and golden.

Note: can pour egg topping over and refrigerate overnight.
Personal Notes:
Personal Notes:
I once gave this to neighbors on Christmas Eve as a gift. I put the dry ingredients into a disposable foil pan. The egg mixture was in a gallon zip lock bag that I placed over the bread and then covered the pan. Taped the baking instructions to the top.

 

 

 

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