Name: Breakfast Bread Pudding
Ingredients: 4 stale or day-old croissants, about 8 oz (250 g); 4 Ontario eggs; 2 tbsp granulated sugar (25 ml); 1½ cup milk (375 ml); 1 tsp vanilla (5 ml); 2 cup sliced Ontario rhubarb (500 ml); 1 tsp fresh lemon juice (5 ml); ¼ cup brown sugar (50 ml)

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Breakfast Bread Pudding

This can be served for breakfast, brunch or dessert. Make the egg-bread mixture the night before. In the morning while the oven is preheating, add the fruit. Serve with a maple syrup or a dollop of vanilla yogurt.

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Course Breakfast, Dessert

Servings Servings

Ingredients

4 stale or day-old croissants, about 8 oz (250 g)
4 Ontario eggs
2 tbsp granulated sugar (25 ml)
1½ cup milk (375 ml)
1 tsp vanilla (5 ml)
2 cup sliced Ontario rhubarb (500 ml)
1 tsp fresh lemon juice (5 ml)
¼ cup brown sugar (50 ml)

Instructions

Cut croissants into 1 1/2″ (4 cm) pieces.
In a large bowl, whisk eggs with sugar, milk and vanilla. Add croissant pieces, mix gently and press under milk mixture. Cover and refrigerate 2 hours or overnight.
Preheat oven to 375°F (190°C). Butter an 8 cup (2 L) baking dish.
Toss rhubarb with lemon juice and brown sugar and gently stir into bread mixture. Spoon into baking dish. Bake until puffed and bubbly, 30 to 35 minutes. Let stand about 10 minutes before serving. Serve warm.

Notes

Tips:

Try this when blueberries are in season.
Other types of bread can be used in place of croissants; use about 8 cups (2 L) cubed bread.

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Breakfast Bread Pudding recipe