Overnight "French Toast" (aka: Breakfast Bread Pudding)

Let's be honest people. When you soak bread in a custard and bake it, it's bread pudding! But because I discovered this recipe and it was actually labeled as, "Overnight French Toast Souffle", I was trying to be respectful of the creator (and you feel less guilty if you call what you are eating "french toast" in the moring instead of "bread pudding". Ha! We are all a little nerotic like that. If we see bread pudding recipe, we aren't going to eat it for breakfast, it's dessert! But who are we trying to kid here. It's also nothing like a souffle, I might add. If it was, there would be whipped egg whites or some element of LIFT! There is nothing like that in this recipe so I don't know what that's all about...

 

  Obviously I did not come up with this dish on my own. (That's why this blog is all about my culinary ADVENTURES!). I like to try what other people come up with sometimes. And about 99% of the time I tweak it. I find that when I follow a (non-baking) recipe to the "T", I am usually a bit disappointed. Then I complain to my husband that I should have gone with my gut and made the revisions I felt that I should as I was cooking it.....(as he rolls his eyes at me)  Just kidding.

 

The only revision I made in this recipe was using half & half instead of cream because that just seemed too heavy for me. I actually think just using milk would be fine too. If I make this again, I think I will forgo the cream cheese or put half the amount. Even though I LOOOOOVE cream cheese, it was a bit too decadent biting into a little hunk of cream cheese with everything else sweet and rich in this dish. (either that, or I'd whip the cream cheese with some egg to lighten it up. But other than that, how can you go wrong with cinnamon bread soaked in a creamy custard and sitting on a bed of brown sugar deliciousness??? It would be pretty hard.

 

I made this on Christmas morning for my husband & daughter. They definitely approved. It was also so nice to whip it up so quickly Christmas Eve night and just pop it in the oven (along with some thick cut bacon) in the morning and have a beautiful breakfast for our little family.

 

 

Overnight "French Toast" (aka: Breakfast Bread Pudding) Serves 6-8

 

Adapted from: Chef In Training

 

 1 loaf cinnamon bread I used Cinnabon brand just like they did, but you can use any cinnamon loaf.

 

1 (8 oz.) block cream cheese

1/2 cup brown sugar 

1/2 cup butter

2 Tbsp. light Karo syrup

6 eggs

2 cups half & half

2 Tbsp. cinnamon

 

     First, cut the bread in about 1 inch chunks. (no need for perfection here). Set aside. 

 



 

Next, melt butter, corn syrup & brown sugar in a saucepan over med heat. Make sure the brown sugar is dissolved. (about 5 minutes)

 

Pour into a 9x13 inch casserole dish (or equivalent).

 

 

Hello?? This is getting into sticky bun territory. Don't you like where this is going so far?? I sure as heck did.

 

 

  Layer half of the bread over the brown sugar swimming pool.

 



 

 Dot little chunks of the cream cheese over the bread layer. Then add the remaining bread chunks.

 Next, make the custard by whisking the eggs, half & half, and cinnamon. Pour over the bread and press down (yes, you can use a spoon, but lets get our hand dirty here!) let the bread start to soak up that custard.

Cover this baby up and stick it in the fridge without another care in the world! Except for Santa making a stop in a few hours, of course. ;)

The next morning preheat your oven to 350. I had this little Christmas angel to enjoy a cup of hot cocoa with while it baked for 35-40 minutes and waited for daddy to get out of bed. Pure heaven.

A perfect Christmas morning.

 

  You can sprinkle a little powered sugar on top. It doesn't really need syrup, but I love the maple flavor with cinnamon so I just did a light drizzle. It was pretty fabulous. The bottom soaks up that brown sugar syrup that has made it so moist and delicious. The bursts of cream cheese make it extra decedent. It's in the Top 5 for best french toasts I've had. Some good quality bacon, and a cup of coffee maybe some oj and you will last until that Christmas dinner!

 

 

 She approved. (My toughest critic)

 

 

Enjoy & Happy Holidays!!

 

 

Overnight "French Toast" (aka: Breakfast Bread Pudding) Serves 6-8

Adapted from: Chef In Training

1 loaf cinnamon bread I used Cinnabon brand just like they did, but you can use any cinnamon loaf.

1 (8 oz.) block cream cheese

1/2 cup brown sugar

1/2 cup butter

2 Tbsp. light Karo syrup

6 eggs

2 cups half & half

2 Tbsp. cinnamon

  Cut the bread in about 1 inch chunks. (no need for perfection here). Set aside. Next, melt butter, corn syrup & brown sugar in a saucepan over med heat. Make sure the brown sugar is dissolved. (about 5 minutes) Pour into a 9x13 inch casserole dish (or equivalent).

   Layer half of the bread over the brown sugar swimming pool. Dot little chunks of the cream cheese over the bread layer. Then add the remaining bread chunks.

   Next, make the custard by whisking the eggs, half & half, and cinnamon. Pour over the bread and press down (yes, you can use a spoon, but lets get our hand dirty here!) let the bread start to soak up that custard.

 Cover and refrigerate overnight.

 The next morning: preheat your oven to 350. Bake for 35-40 minutes or until golden brown and custard has "set". Garnish as desired (powered sugar, syrup, etc.) Enjoy!