This sweet dish has the consistency of bread pudding but is acceptable to eat for breakfast drizzled (or drenched) in maple syrup.
My mom started making this for my friends and I in high school but the treat carried right over into college and post-graduation. It’s such a great dish to make for a larger group of people for breakfast.
Whenever my family would come visit me in California while I was in college mom would use the little kitchenette in her hotel room to make this and have it ready for us for breakfast in the morning… or as a late night snack if we came home hungry after a night of drinking.
The bread can be topped with the custard mixture ahead of time and refrigerated until ready to bake (up to overnight). This lets the mixture seep into the bread. When serving a crowd this is a great one to prep ahead of time then bake just before serving.
Preheat the oven to 350°F. Spray bottom of 9 x 13” pan with cooking spray. Break up bread into pieces and layer it in the pan. In a bowl whisk together eggs, half and half, 1 teaspoon of the brown sugar and the vanilla.
Pour the mixture over the bread and toss lightly to coat the bread. Melt butter in a small mixing bowl and mix in the remaining brown sugar and ½ cup of the maple syrup, then spread evenly over the top of the bread. Bake for 30 to 35 minutes.
To serve, scoop into bowls and top with the remaining maple syrup.
*Note: The bread can be topped with the custard mixture ahead of time and refrigerated until ready to bake (up to overnight). This lets the mixture seep into the bread.
DID YOU MAKE THIS?
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