Tuesday, May 8, 2012

cinnamon toast bread pudding

She did it again!

My sis wrote a rad post and made something super delicious and made me feel like I should just hand over the blog to her, cause seriously, I want to make these things and eat them voraciously. Also, remember how she's a writer and I'm not? Now I'm off to go find something with cinnamon and sugar...

My family totally dissed me today.

While on the elliptical this morning I was watching one of my favorite to-exercise-to
shows, Sunny Anderson’s Cooking For Real (don’t ask me why or how watching food
motivates me to exercise in any way), and I was inspired to make this incredible looking
bread pudding and skillet egg dish for dinner. Being an eat-breakfast-whenever-you-feel-
like-it kind of person, I immediately went to the store (after taking a shower) and bought
all the needed ingredients for my breakfast-for-dinner meal.

Little did I know that the husband and three of four kids would golf all afternoon, only to
text me at 8pm with the news that they WENT OUT TO EAT.

First I was angry. But after my first serving of bread pudding, I only felt sorry for them.
See for yourself! Oh, and this is an adaptation of Sunny’s dish, only because I wanted a
more cinnamony crust (more cowbell) and less custard, plus I thought I was feeding six.
Also, Sunny added grapes in her custard…and cooked grapes just seem wrong.

Cinnamon Toast Bread Pudding

1 stick butter, softened
1 cup sugar
1 tablespoon cinnamon
8 (1-inch) thick slices French bread
5 eggs
2/3 cup heavy cream
1/4 cup vanilla yogurt
juice from 1 orange
1 teaspoon vanilla
maple syrup, for drizzling
Powdered sugar, for garnish

Preheat oven to 400 degrees F. Spray 9x13 baking dish and set aside.

In a small bowl, combine butter, sugar, and cinnamon. Microwave for about 15 seconds
to slightly melt butter for easier spreading. Generously butter both sides of French bread
with butter mixture. Toast on a baking sheet in oven about 8 minutes, or until bread turns
golden brown. Set aside. When slightly cool, cut toast on a diagonal into triangles and
arrange in prepared baking dish.

In a medium bowl, whisk together eggs, cream, yogurt, orange juice and vanilla. Pour

over bread slices in baking dish. Let rest 10 minutes for bread to absorb some of the egg
mixture, gently pressing down a few times to help absorb. Bake 20-25 minutes until crust
is golden and crispy in parts and custard is set. Remove from the oven, drizzle with maple
syrup and dust with powdered sugar. Serve warm.

Adapted from Sunny Anderson on The Food Network.

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