I realized after categorizing my recipe index that I make a lot of muffins. And I love muffins, but I wanted a change. I wanted something simple, yet divine…something quick, but that could be re-heated. And sure enough, this recipe, which I had saved a week or two ago came to mind…meeting all of my criteria. 😀
Divine but simple does not translate to picturesque, however. But I hope you know by now not to judge a recipe on looks alone…right? Right. Especially when I’m behind the lens. But sometimes the recipes that result in questionable-looking piles of brownish mass end up being the best, wouldn’t you agree? And if you want to impress guests, the scents alone will be enough to win them over.
1/2 cup brown sugar
2 Tbsp unsalted butter, cubed
2 Tbsp lite syrup
10 ounces whole grain bread, cubed into bite-sized pieces
1 1/2 cups fat-free half and half
1 tsp vanilla extract or 1 vanilla bean, seeds removed
1/4 tsp salt
1 Tbsp brown sugar, to top
Put brown sugar, butter, and maple syrup in the bottom of an 8Ã—8 baking dish.
Heat in the microwave 30 seconds to 1 minutes or until the butter is melted and the sugar starts to dissolve. Stir the mixture together until all the sugar is mixed with the syrup and butter.
Put the diced or torn bread on top of the sugar mixture in the baking dish.
In a medium bowl, beat the eggs. Whisk the cream, milk, vanilla, and salt into the eggs.
Pour the cream mixture over the bread but do not stir! Press the top of the bread mixture into the cream to get every piece to soak in some of the cream mixture. Cover the dish with foil and let it sit, overnight, in the fridge.
In the morning, preheat oven to 375 degrees.
Bake, covered for 25-30 minutes, or until set. Remove the foil, add the tablespoon of brown sugar on top and broil another 5-10 minutes (375-400 F) so its nice and browned. Yield: 6 servings (about 1 1/4 cups each).
Nutrition Information (per serving): 321 calories; 8 g. fat; 143 mg. cholesterol; 498 mg. sodium; 51.8 g. carbohydrate; 2.5 g. fiber; 11 g. protein
Result: The recipe title says it all, and it…is…good! I knew once Biz had made this recipe twice in a brief period of time that it was a keeper. It was easy to make and as much as I thought it would most closely resemble a French toast recipe, it really was more like bread pudding. So, bread pudding lovers rejoice…here is a breakfast treat for you! Enjoy!
I would like to make note that the original recipe called for pure maple syrup. I, however, made the mistake of grocery shopping with you-know-who. And…he had heart palpitations when I grabbed the $5.99 (small) bottle of pure maple syrup.
I believe his exact words were, “Nicole, please tell me you’re kidding,” as he pointed proudly to the $1.95 sale sign on the Kroger brand sugar-free syrup. He then processed to take his point to a health debate. “How many calories does THAT (the pure maple syrup) have per serving?” I politely responded with, “Two-hundred for one-fourth cup.” Of course he shot back with, “MINE has thirty calories for the same amount, BOOYA!” I wasn’t going to argue with the man, and we “compromised” on the “lite” Kroger brand, $1.95 on sale fake stuff. Sometimes, you just have to
compromise give in. But please do know, I very much so bat for team pure maple syrup, especially when being used in small amounts in a recipe. A little bit of the GOOD and REAL stuff goes a long way…HUSBAND.
Question: What kind of syrup do you use?