If I could change one thing about my typical day, I would make breakfast the star.
One reason I love weekends so much is because my mornings aren’t rushed.
There’s time to sit and talk over coffee. No one says anything if you stay in your robe until 10 am. Slippers are totally acceptable to wear all morning. I get the chance to make a more involved breakfast dish or try something new or have an excuse to use heavy cream in something other than a dessert.
I feel like such a rebel when I cook with heavy cream.
Maybe it’s all those years of losing my college weight and getting to a point of maintaining that made me shut the door on heavy cream and pineapple orange juice and cherry coke, which were my kryptonite back then.
Whatever it was that kept me from using it is slowly backing away.
I’m not afraid of it anymore. And which is weirder – that I’m not afraid of cream now or that I used to be scared of it?
I think I just need a weekend of cooking with Ina or Nigella and I’ll be cured.
Because, really, I know there’s nothing to be afraid of. I just never cooked with it or even thought about it unless I needed real whipped cream for a dessert.
And just like everything else, practice makes perfect.
I’ve got heavy cream in my fridge and I’m not afraid to use it.
Since Nick’s birthday fell on a Wednesday this year, we didn’t have hours and hours to sit and enjoy a long breakfast. But I still wanted the start of his day to be special.
This breakfast bread pudding is prepped the night before and sits overnight in the fridge, the cubed bread soaking in a vanilla-studded silky cream bath.
If the smell of this baking in the morning doesn’t get you out of bed and into your robe and slippers, I don’t know what will.
Vanilla Maple Breakfast Bread Pudding
Makes: 9 servings
- 1/2 cup brown sugar
- 2 Tbsp butter
- 2 Tbsp maple syrup
- 6 slices bread, torn or diced into bite size pieces
- 4 eggs
- 1 cup heavy cream
- 1/2 cup milk
- 1 tsp vanilla bean paste (or vanilla bean or vanilla extract)
- 1/4 tsp salt
- Put brown sugar, butter, and maple syrup in the bottom of an 8×8 baking dish.
- Heat in the microwave 30 seconds to 1 minutes or until the butter is melted and the sugar starts to dissolve. Stir the mixture together until all the sugar is mixed with the syrup and butter.
- Put the diced or torn bread on top of the sugar mixture in the baking dish.
- In a medium bowl, beat the eggs.
- Whisk the cream, milk, vanilla, and salt into the eggs.
- Pour the cream mixture over the bread but do not stir!
- Press the top of the bread mixture into the cream to get every piece to soak in some of the cream mixture.
- Cover the dish with foil and let it sit, overnight, in the fridge.
- In the morning, preheat oven to 375 degrees.
- Bake, covered for 25 minutes. Remove the foil and bake another 5-10 minutes.