Breakfast Bread Pudding

  • 4 eggs
  • 1 1/2 cups skim milk
  • 3 tablespoons brown sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons cinnamon
  • 1/2 loaf day old bread, cut into chunks
  • 1/4 cup walnuts, chopped
  • Maple syrup

Whisk eggs and milk together in a large bowl. Add the brown sugar, vanilla and cinamon and whisk until the ingredients are all combined. Stir the bread and walnuts into the egg mixture. Spray an 8×8 baking dish with cooking spray. Pour in the bread pudding and cover with foil. Let sit in the refrigerator overnight (or at least a few hours).

Preheat oven to 350*. Bake the bread pudding, covered with foil, for 30 minutes. Remove the foil and bake for an additional 10 minutes, until the pudding is browned. Serve hot with maple syrup (or pumpkin butter!)

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