Recipe: Yummy Breakfast pudding, Banana bread french toast and custard

Delicious, fresh and tasty.

Breakfast pudding, Banana bread french toast and custard. Use Your Favorite Bread & McCormick® Spices For A Delicious French Toast Meal. Place bread, sugar-side down into skillet. Turn French toast and cook until deep golden brown and caramelized.

Breakfast pudding, Banana bread french toast and custard From baked French toast to coffee cakes—and just-out-of-the-oven cinnamon rolls—here are some comforting breakfast breads to can wake to.. I combined the flavors to make a yummy dish that's like bread pudding. —Angela Hacker, Hendersonville, Tennessee. Instant Pot Bread Pudding is a delightful, pillowy-soft french toast bread pudding with warm cinnamon flavors and a hint of vanilla. You get with it steeping scorch Breakfast pudding, Banana bread french toast and custard accepting 7 program as a consequence 4 so. Here is how you nail it.

procedure of Breakfast pudding, Banana bread french toast and custard

  1. You need 1 of banana bread, sliced.
  2. It's 4 of eggs.
  3. It's 100 ml of milk.
  4. It's Pinch of salt and pepper.
  5. Prepare 50 g of butter.
  6. You need 1 liter of custard.
  7. Prepare 4 of table spoons cinnamon sugar.

This Brown Sugar Banana French Toast Casserole is a twist on one of my favorite recipes, Cinnamon Vanilla Baked French Toast. My family always makes French toast casserole for holidays (like Easter and Christmas) when we want a special breakfast but but don't want to spend the whole morning in the kitchen. Set out a large shallow pan for the water bath. In a large bowl, whisk the first eight ingredients until blended.

Breakfast pudding, Banana bread french toast and custard compound

  1. Mix together the eggs, milk, salt and pepper.
  2. Dip the slices of banana bread in the mixture.
  3. Fry in a frying pan with butter over medium heat and place in side plate.
  4. Drizzle custard over and sprinkle with cinnamon sugar.

Sprinkle with pecans and brown sugar; drizzle with butter. Refrigerate, covered, several hours or overnight. Remove bread pudding from refrigerator; uncover and let stand while oven heats. Mix: In a flat bottom, shallow medium size bowl mash the banana until creamy and fairly smooth. Add the cinnamon, vanilla and optional nutmeg, mix well.