Quaran-cooking has been an adventure. Lots of time on our hands, boredom, missing ingredients and the, errrr, eating whatever and whenever I want has led to some fun discoveries and recipes. We had leftover Challah and I wanted to try something new with it than just our usual French Toast. I had just talked to Nate about trying another bread pudding (I made my first one back in December), so I started researching French Toast Bread Pudding.Jump to Recipe
I never intended on sharing this one so quickly but had so many requests, I decided to post it for my first quaran-recipe. I usually like to test a recipe more than once before sending it out into the wild, so if you come back in a few weeks, it might be just a tad different, but overall I don’t think it will change since it was SO delicious and SO easy. This Overnight French Toast Bread Pudding swaps out some whole eggs for egg whites, milk and heavy cream for vanilla oat milk, and cuts out almost all of the sugar in regular recipes. There’s still plenty of carbs and maple syrup, so if you came here for a recipe to fit your diet, I’m so sorry you’ve come this far. The swaps largely came from a lack of ingredients but turned out so perfectly moist and delicious, I would make it again like this every time.
Evelyn was a huge fan of the recipe. I didn’t even have to put maple syrup on it! I’m not opposed to a little syrup, but she actually doesn’t love it, so it works out.
I made this on Sunday night/Monday morning and we had plenty for Evelyn and myself for the entire week. Nate even snuck in a piece or two.
Overnight French Toast Bread Pudding
- 12 ounces challah bread crust on, cut into cubes
- 3 eggs
- 4 egg whites
- 2.5 cups vanilla oat milk can substitute for vanilla almond milk, or other milk with 2 tsp vanilla extract
- 1/4 cup sugar or sugar substitute
- 1 tsp cinnamon
- maple syrup optional
- toasted pecan optional
- Grease a 11x7x2-inch baking dish.
- Put cubed challah bread in the dish. Mix together eggs, milk, sugar and cinnamon. Pour mixture over bread. Lightly press down bread into mixture to moisten.
- Cover and chill overnight (minimum of 8 hours).
- Heat oven to 350 degrees F. Bake for 30 minutes, covered. Remove cover and bake for an additional 30 minutes, or until pudding is golden brown.
- Sprinkle with toasted pecans and maple syrup if desired.
- Serve and enjoy!