All too often, bread pudding appears as an evening dessert. This Mother of leftover food turned luscious makes an even better starter for the day. A good dowsing of first-rate, French Grand Marnier doesn’t hurt either.
Boozy Breakfast Bread Pudding
A little liqueur goes a long way to heat up the subtle sweetness of breakfast bread pudding. A mixture of dried fruit soaks up the Grand Marnier and then goes into the custard. The result, bread pudding studded with happy assortment of fruity flavors that warm winter weary hearts.
Breakfast bread pudding is one of those homemade dishes that never cooks fast enough in the morning. As the rich custard warms, the smell of spicy cinnamon perfumes the air like busy old-fashioned bakery full of sugar-coated doughnuts and muffins. As the smell of sugar and spice intensifies, everyone in the house becomes ravenously hungry. Time seems to stand still while the breakfast bread pudding bakes.
The reward is a soufflé want to be of a bread puff weighted with creamy stick to your fork custard. Real maple syrup and a few chips of butter add a traditional pancake style finish to this special day breakfast dish. Salty meat makes the perfect accompaniment; serve some sausage for a hearty side.
Put that old forgotten loaf of bread to good use. A generous coating of custard reincarnates stale bread from inedible bird crumbs to desirable breakfast-dessert.
Breakfast, Snack or Dessert
Leftovers? Pile on the whipped cream ever so lightly sweetened with vanilla sugar or warm caramel sauce or ice cream for a dessert after dinner. Bread pudding makes a good way to end a day too.
Breakfast Bread Pudding
Ingredients:1/3 cup dried cherries 1/3 cup dried raisins ¼ cup dried apricots ¼ cup Grand Marnier 2 tablespoons butter 1 cup milk 3 cups half and half 6 medium-sized eggs ½ cup granulated sugar 1 tablespoon vanilla extract 7 cups white bread cubes, stale with crusts trimmed 2 tablespoons orange rind, freshly grated 1 tablespoon cinnamon
In a small bowl combine dried cherries, dried raisins and dried apricots. Stir in Grand Manier and set aside.
Generously grease a large baking dish that will fit inside an even larger baking dish. Nest dishes together and set both dishes aside.
In a very large bowl whisk together milk, half and half, eggs, granulated sugar, and vanilla extract. Gently stir in bread cubes. Add Grand Manier soaked dried cherries, dried raisins and dried apricots.
Remove buttered pan from larger pan. Spread mixture evenly over buttered pan. Place the uncooked bread pudding in the refrigerator for at least one hour or overnight.
Remove uncooked bread pudding pan from the refrigerator. Place within the larger pan.
Bring a big tea kettle full of tap water to a boil. Open oven door and pull out baking rack about halfway. Transfer the two pans into the oven. Pour enough hot water into the empty pan until it is half to three-quarters full. Slowly push the oven rack back into the oven without spilling or slopping any of the bread pudding or boiling water.
Bake the bread pudding until set about 1 ½ hours. Remove from oven using care so the water doesn’t spill into the bread pudding. Serve warm.
This recipe is an adaptation of the breakfast bread pudding recipe from the Holland House Inn in Victoria, British Columbia, as featured in the book “A Taste for Comfort” by Anita Stewart.