Baked Cinnamon Bread Custard
- Yield servings
A delicious bread custard that can be served for breakfast or dessert, and can be topped with fresh fruit
- 14 slices cinnamon bread, 1/2-inch thick
- 6 eggs
- 3 egg yolks
- 1 cup sugar
- 3 cups milk
- 2 cups half and half
- 1 teaspoon vanilla
- Powdered Sugar
- Arrange bread in a double layer in a lightly greased 13-by-9 inch baking pan. (Cut bread as needed to cover bottom of pan.) Whisk together eggs, egg yolks and sugar. Gradually add milk, half and half and vanilla. Pour mixture over bread. Bake in a 375F oven for 25 to 30 minutes, or until a knife inserted in the center comes out clean. Dust with powdered sugar while warm and serve.
Tips from our Test Kitchen: A tablespoon of orange zest whisked into the egg mixture adds a nice flavor twist. This dish would be ideal for a midnight breakfast.
Recipe by Joann Parker, Cozad, Neb.