Ingredients
Scale
Bread Pudding
4c French Bread, cubed 1-1.5 inches
1 1/2c Whole Milk (or Cashew milk)
1/2c Maple Syrup
8 Eggs (or egg replacement of choice)
1c Walnuts or Pecans
1tbs Vanilla Extract
2tsp Cinnamon
1/2tsp Allspice
1tsp Salt
Brown Sugar Topping
1c Dark Brown Sugar
8tbs Salted Butter (room temperature)
2tsp Cinnamon
Instructions
- Pre-heat oven to 350 on day of baking
- Grease 2 @Rubbermaid Brilliance Glass with a thin coat of oil or butter
- In a large bowl mix French bread and nuts, sit to the side
- In a medium bowl, mix eggs, milk, vanilla extract, cinnamon, allspice, salt
- Pour mixture over bread and walnuts, then give a good mix until fully combined
- Divide into two @Rubbermaid Brilliance Glass 6×8 dishes
- To make topping, mix brown sugar, butter, and cinnamon
- Divide mixture and crumble on top of each batch
- Cover with lid and keep in refrigerator for at least 10-12 hours
- When ready to bake, take lid off and cover the top with aluminum foil, then bake for 30 minutes
- Take off foil and bake another 15-20 minutes
- Using a fork or knife, make sure the middle is thoroughly cooked