Sweet Breakfast Bread Pudding: Breakfast-Brunch
Prep time:1 hr. 20 m
for baking dish butter
2 cup well-shaken buttermilk
2 cup half and half
6 large eggs, lightly beaten
1 loaf French Bread cut into 1.5 inch cubes
2 tablespoons of vanilla extract
2 cup fresh or frozen berries, or peaches,plums or pitted cherries
4 tablespoons unsalted butter, melted
2 tablespoon heavy cream
1/2 cup confectioner's sugar,sifted
pre-heat oven to 350 degrees. grease 13 by 9 inch baking pan with butter. Stir the buttermilk, 1/2 and 1/2, eggs and vanilla together in a large bowl. Add bread cubes, let sit 10-15 minutes to absorb most of the liquid.
Add fruit, stir to combine. Pour bread mixture into buttered baking dish, make sure to get out all the liquid.
Cut a sheet of aluminum foil large enough to cover the baking dish and grease it with butter. Place the aluminum foil, butter side down, over the baking dish and place in the oven. Bake one hour. Uncover and bake 15-20 minutes longer, till top is golden brown.
Prepare buttery Glaze while the pudding is baking. Whisk together butter and cream, add confectioner's sugar slowly, whisking till smooth. Drizzle over the warm pudding.
Serve warm from the oven or re-heat at 300 degrees until warmed though.