We are on batch three in as many weeks of this delicious breakfast bread pudding. I found this recipe as an ad in a magazine for Mountain High Yoghurt and the picture was too pretty to ignore. The recipe looked easy (required) and rather healthy (perk) so I gave it a try. With the anticipation of family coming to visit, I made the recipe in advance to make sure it was good. Then I made it for the family visit. Then I made it again (because why stop at two?!)
I edited the recipe just slightly from the original printed version. Enjoy!
BAKED FRENCH TOAST
- 1-1/2 loaves challa bread*
- 8 large eggs
- 3 cups Plain or Vanilla Mountain High Yogurt**
- 2 tbsp maple syrup
- 1/4 cup sugar
- 1 tsp salt
- 2 tsp cinnamon
*My most frequent exposure to challa bread is the 4′ long variety enjoyed at most jewish weddings, so I suspected that wasn’t what the recipe meant when it stated “1 loaf challah bread.” My local grocery had reasonable-sized loafs, so I bought two and used 1-1/2 loaves.
Beat eggs in a glass or ceramic bowl. Add yoghurt, syrup, sugar, salt, and cinnamon and mix well.
** if using plain yoghurt, add one teaspoon of vanilla extract
Add bread cubes and stir, coating all pieces well. Pour into a greased 13″x9″ pan. Cover with plastic wrap and refrigerate overnight. Bake at 350-degrees for 30 minutes or until golden. Drench with maple syrup and serve. (Ok, perhaps not “drench”, but you won’t lose points in my book for doing so.)