French Toast Bread Pudding

Ingredients

• 9-12 pieces day-old Texas Toast
• 2 teaspoons butter (melted)
• 2 cups milk ((any kind))
• 1/2 cup heavy cream ( (or substitute with more milk or half and half))
• 2 tablespoons vanilla extract
• 2 eggs
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1 teaspoon cinnamon
• 1 cup chopped walnuts (or pecans (divided in half - optional))
• 1.5 cup powdered sugar (confectioner's sugar)
• 2-3 tablespoons milk (or heavy cream or water (see instructions))
• teaspoon clear vanilla extract ( (regular vanilla is also fine))

Instructions

1. 1

   Preheat oven to 325F. Brush a 9x13-inch baking dish with butter or vegetable oil.

2. 2

   Chop stale bread into cubes and place it into the baking dish. Start with less bread pieces (from about 9 slices) and add more, if needed, to soak up the liquid in step 4. If using walnuts, mix in ½ cup walnuts in with the bread.

3. 3

   Beat melted butter, milk, heavy cream, vanilla extract, and eggs in a large bowl with a whisk. Add the sugar and cinnamon and whisk.

4. 4

   Pour the mixture over the bread in the baking dish. Use a spoon or spatula to press the bread down to soak it in the liquid. Give it a few minutes to absorb the liquid, and if too much liquid is remaining, gently stir in additional bread cubes. If adding walnuts, top the casserole with the other ½ cup chopped walnuts.

5. 5

   Cover with foil, create 2-3 slits in the foil to vent. Bake covered for 45 minutes, then bake uncovered for another 45 minutes, or until the center no longer jiggles when you shake the pan.Allow to cool a little before glazing if you want the glaze to stand out as a white glaze instead of getting soaked into the bread pudding, but either way is delicious!!

6. 6

   Prepare the glaze by whisking the ingredients together in a medium bowl. Start with 2 tablespoons of milk and add more if needed. Pour the glaze over the top of the French toast bread pudding.