Breakfast Bread Pudding with Maple Rum Sauce
For a sweet start to your day and a perfect use for leftover biscuits. It can be prepared the night before and it makes a wonderful sunday brunch especially if you have company.
Yield: 12 Ready in 2 hours
5 people trying soon
|1 lbbulk sausage; browned and drained well|
|6 largeEggs; lightly beaten|
|5 chalf and half; Fat Free is okay|
|1 tspvanilla extract|
|8 biscuits, day old; you may use up to 10 if small|
|2 apples; peeled, cored and diced|
|1 1/2 cSugar|
|3/4 cmaple syrup|
|1/2 crum; I prefer a dark rum|
Breakfast Bread Pudding with Maple Rum Sauce Preparation
Preheat oven to 350 degrees. In a large bowl mix eggs and sugar, add half and half, vanilla and cinnamon. Set aside.
In a large greased casserole, lightly mix biscuit cubes, apples, sausage and oatmeal. Pour liquid mixture over bread mixture. Let sit for 30 minutes or overnight if desired.
Bake 60-90 minutes (depends on pan used).
Place all ingredients in a small saucepan and heat on low. Heat until butter is melted and sauce is warmed through. Pour over individual servings.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
There are no reviews yet for Breakfast Bread Pudding with Maple Rum Sauce. Be the first to review it!