One of the great things about being a food blogger is the people you meet along your journey. I have made fast friends with Lorie Hutson from The Spokesman Review, our local paper and she has graciously added my recipes in the Food section many a time.
I recently had coffee with her to “catch up” and in passing she asked if I had any kind of easy brunch dish that would be perfect for Easter Sunday. I had just made a Sweet Potato Crusted Quiche, but figured I’d whip something else up that was more breakfast-y. Is that a word? Anyway, this recipe comes together quick and can be baked a head and reheated if necessary.
You can kick this bread pudding up a notch by tossing in chunks of diced apples, chocolate chips, raisins or dried cranberries…the possibilities are endless! I hope you enjoy it as much as we did. Check out all of the other great recipes that were in the recent food article here: Simplicity of Brunch.
A fast make-ahead Easter brunch dish.
Ingredients
- 2 cups applesauce
- 4 large eggs
- 1/2 cup brown sugar plus 2 tablespoons for the topping
- 1/2 cup white sugar
- 1 cup whole milk
- 1 1/2 teaspoons ground cinnamon
- 8 slices Texas Toast, cubed
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons milk
Instructions
- Preheat oven to 350 degrees F. Spray a 9x13 baking dish with cooking spray. Set aside.
- In a large bowl add the applesauce. eggs, brown sugar, white sugar, milk and cinnamon. Whisk to combine. Add the bread cubes and toss lightly to coat. Allow to sit for a few minutes. Add to prepared baking dish and sprinkle the remaining 2 tablespoons of brown sugar over the top. Bake uncovered for 50-55 minutes, or until the center is set and the pudding has puffed. Remove from the oven and cool for a few minutes.
- To a small bowl add the powdered sugar, vanilla and milk and stir to combine. Drizzle over the warm bread pudding and serve immediately.
K.A.
December 11, 2014 at 1:09 pmIts in the oven right now. The applesauce mixture tasted awesome before it went into the oven. I can’t wait. It also is filling the house with incredible smells.
Tricia
November 2, 2013 at 6:13 pmHi Heather, I’ve been coordinating tailgates/post game meals for my son’s soccer team and found this recipe when I had a couple of dozen sandwich rolls leftover. I substituted the rolls for the texas toast and cooked this in a crockpot to keep warm for a post game dessert treat. the boys and parents loved it! thanks so much for the recipe!
Nelda Cobb
October 12, 2013 at 9:20 amI really like bread pudding. Would love to try this..
Carolyn
October 12, 2013 at 5:37 amYum, Heather. I would love it you fed this to me for breakfast!
Lisa from Iroquois
October 6, 2013 at 7:33 pmUtterly yummy. Used up the end of last years apple sauce for this and now I’ll have to make extra this year just for this recipe.
Joseph
October 4, 2013 at 6:50 pmTexas toast? the garlic stuff? in a dessert? doesn’t sound good unless you just mean the bread they make texas toast out of
Julia
October 12, 2013 at 9:04 amHi there, I live in England. I have no idea what Texas Toast is. Please can you clarify? Also, if I want to use apples, instead of apple sauce? I assume I just cook about the amount I think will make two cups?
It looks great. Thanks.
Julia
FarmgirlGourmet
October 13, 2013 at 9:06 amit’s a really thick cut white bread, like french toast bread. You could also use a challah if that’s more easily accessible. Hope that helps. Yes to the applesauce question as well.
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Marie
May 21, 2013 at 10:36 amI adore bread pudding, and this one sounds and looks amazing…can’t wait to make it for brunch next weekend.
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Nutmeg Nanny
April 4, 2013 at 1:17 pmThis looks beyond delicious!!!!!!
Chung-Ah (@damn_delicious)
April 1, 2013 at 9:43 pmAmazing! I’ll have to make this for brunch this weekend!
fabiola@notjustbaked
April 1, 2013 at 7:15 pmI agree with Kiran! Especially because of the applesauce, yum.
Kiran
March 31, 2013 at 8:36 pmOh my gosh! I need this bread pudding in my life!