Honey Berry Breakfast Bread Pudding

Name: Honey Berry Breakfast Bread Pudding
Yield: 6 - 8 servings
Ingredients: 8 cups (2 L) cubed white or whole grain bread (about 1 lb/500 g); 2 cups (500 mL) frozen mixed berries; 6 eggs; 1 1/2 cups (375 mL) 10% half-and-half or 18% table cream; 1/4 cup (50 mL) liquid honey; 1 tsp (5 mL) vanilla extract; 1/2 tsp (2 mL) ground cinnamon; Warm honey

Assemble this in the evening; let it soak in the refrigerator overnight and in the morning you’re ready to bake up a fabulous breakfast with assistance of the any day magic of cream.

Prep: 15 min
Cooking: 40 min
Refrigeration: 6 h - 12 h

Yields 6 - 8 servings

Ingredients

8 cups (2 L) cubed white or whole grain bread (about 1 lb/500 g)
2 cups (500 mL) frozen mixed berries
6 eggs
1 1/2 cups (375 mL) 10% half-and-half or 18% table cream
1/4 cup (50 mL) liquid honey
1 tsp (5 mL) vanilla extract
1/2 tsp (2 mL) ground cinnamon
Warm honey

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Preparation

Spread bread cubes in a buttered 13 x 9-inch (33 by 23 cm) or 10-inch (25 cm) glass baking dish. Sprinkle berries over bread.

In a large measuring cup with a spout or a bowl, whisk eggs until frothy. Whisk in cream, honey, vanilla and cinnamon; pour evenly over bread mixture. Cover with plastic wrap and refrigerate overnight.

Pre-heat oven at 350 °F (180 °C).

Let pudding stand at room temperature while preheating oven. Bake, uncovered, for 30 to 40 minutes or until golden, puffed and a knife inserted in centre comes out clean. If top is browning too quickly, cover loosely with foil. Serve drizzled with more honey.

* Use hearty, bakery-style bread for the best texture. Pre-sliced, packaged sandwich breads tend to be too soft and airy.