When I really want to treat Rick, I'll make this the night before. With some garlic roasted potatoes and a couple sausage links, breakfast is served! And I like to serve it to him in bed for a special treat. You can easily halve this recipe.
Caramelized Upside-Down Breakfast Pudding
1-1/2 sticks butter or margarine, melted
2 cups packed brown sugar
1/2 tsp. cinnamon
1/2 cup raisins (or chopped almonds)
6-8 slices French or Italian bread, sliced 1-1/2 to 2 inches thick
6 eggs
2 cups milk
1-1/2 tsp. vanilla extract
½ tsp. ground nutmeg
Maple syrup for serving
Combine melted butter, brown sugar, and cinnamon; spread evenly in the bottom of a 9 x 13-inch baking dish. Sprinkle with the raisins or almonds. Lay slices of bread on top (slices maybe be trimmed or slightly squeezed to fit the dish, if necessary). Whisk together the eggs, milk, vanilla, and nutmeg; pour evenly over the bread. Cover and refrigerate overnight.
The next morning, preheat oven to 350 degrees. Bake for 35-40 minutes, or until puffed and golden. Serve pieces of the pudding with syrup from the bottom of the baking dish spooned over the top of each portion. Maple syrup is usually not necessary, but may be offered on the side.
NOTE: I don’t use the full 1½ sticks of butter or the full 2 cups of the brown sugar. This makes a lot of syrup and the maple syrup really is not needed.
Caramelized Upside-Down Breakfast Pudding
1-1/2 sticks butter or margarine, melted
2 cups packed brown sugar
1/2 tsp. cinnamon
1/2 cup raisins (or chopped almonds)
6-8 slices French or Italian bread, sliced 1-1/2 to 2 inches thick
6 eggs
2 cups milk
1-1/2 tsp. vanilla extract
½ tsp. ground nutmeg
Maple syrup for serving
Combine melted butter, brown sugar, and cinnamon; spread evenly in the bottom of a 9 x 13-inch baking dish. Sprinkle with the raisins or almonds. Lay slices of bread on top (slices maybe be trimmed or slightly squeezed to fit the dish, if necessary). Whisk together the eggs, milk, vanilla, and nutmeg; pour evenly over the bread. Cover and refrigerate overnight.
The next morning, preheat oven to 350 degrees. Bake for 35-40 minutes, or until puffed and golden. Serve pieces of the pudding with syrup from the bottom of the baking dish spooned over the top of each portion. Maple syrup is usually not necessary, but may be offered on the side.
NOTE: I don’t use the full 1½ sticks of butter or the full 2 cups of the brown sugar. This makes a lot of syrup and the maple syrup really is not needed.