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Is anyone planning to do anything special for Easter breakfast? I'm going to start a new tradition and make bread pudding.
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French Toast Bread Pudding
stale bread (challah, French bread, etc.)
3 to 4 large eggs
1¼ cups milk (whole or 2%)
¼ cup sugar
1 tsp vanilla
¼ to ½ tsp nutmeg
Butter a loaf pan. Tear bread into small pieces (½-inch to ¾-inch) and fill loaf pan two-thirds full. Whisk together eggs, milk, sugar, and vanilla. Pour mixture over bread, making sure all the bread gets soaked. Sprinkle nutmeg over top, cover pan with aluminum foil, and refrigerate overnight.
In the morning put the pan (still covered with foil) in a cold oven, then set the oven to 350°F. Bake for 30 minutes. Remove foil and bake for another 35 to 45 minutes, until the middle is firm and not jiggly -- monitor it for the last 10 minutes or so to make sure it doesn't burn. It should puff up quite a bit. Allow it to cool for a few minutes before slicing it and serving with maple syrup.
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I don't have any nutmeg, so I'm going to try it with cinnamon instead. This recipe is very forgiving, as you can tell from the not-too-specific ingredients list. It has never failed me. I adapted it from a song by Christine Lavin, on an album of songs about food, One Meat Ball.
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