Boredom set in while we were waiting for our flight to depart Mississippi a few weeks ago. You know how dangerous I become when bored. I stopped by the newsstand and picked up a bottle of water: while I was at it, I bought a Cosmopolitan magazine. After all, nobody on the plane would know who I was, so they couldn't judge me for reading something so trashy.
Until I blog about it of course.
Turns out this rag actually has some pretty neat stuff inamongst the Bad Girl Sex, Sexy vs. Skanky and The Two Hottest Things You Can Say in Bed articles. Like Why it's Smart to Be an Early Riser, Death by Suntan at Age 26, True Crime: How She Outsmarted a Brutal Rapist, and Eat This Up: Breakfast With Your Boyfriend, which is where I found this recipe.
What can I say? I read it for the articles.
Cinnamon-Swirl Breakfast Bread Pudding
It is said that the Queen of Sheba used cinnamon to mesmerize King Solomon. So it has power. Prepare this bread pudding ahead of time so that in the morning, all you have to do is turn on the oven.
1 1/2 cups milk
2 Tablespoons brown sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 loaf day-old bread, cut into cubes
1/4 cup pecans, chopped
Nonstick cooking spray
- In a large bowl, whisk eggs and milk.
- Add the brown sugar, vanilla extract, and cinnamon, and whisk until all the ingredients are completely incorporated.
- Stir the bread and pecans into the egg mixture.
- Coat an 8-inch baking pan with nonstick cooking spray.
- Pour in the bread pudding, and cover with foil.
- Let sit in the refrigerator at least one hour and up to overnight.
- Preheat oven to 350 degrees.
- Bake the bread pudding, covered, for 30 minutes.
- Remove the foil, and bake an additional 10 minutes, until the pudding is browned.
- Serve hot with maple syrup.
I added a dash of salt to bring out the flavors more, and we had some peaches that needed to be eaten. And I served it with sausage balls.