When I was little my mom used to make this breakfast concoction called “Egg Toast”. Contrary to what you would think, these were not eggs on toast. They were mutant simulations of what mother understood French toast to be. Which is amusing now that I figured out French toast is on the sweeter side of things, but nonetheless, I do miss the Egg Toast now and then.
Bread pudding also falls into the bread/custard mixture category. I made these with day old croissants for a richer result- you can substitute French Bread if you wish.
Croissant Bread Pudding
10 mini croissants (about 8 oz), day old
4 TB butter or margarine, softened
3 cups half and half
1/3 cup sugar
1 1/2 tsp vanilla extract
1/8 tsp salt
4 large eggs, beaten
3 TB maple syrup, to drizzle on top
Preheat oven to 350F. Cut the croissants in half lengthwise. Spread one side of each slice with margarine or butter. In a 10 inch cake pan, arrange the croissant slices, overlapping if necessary.
In a medium bowl, mix together the half and half, sugar, vanilla, salt and eggs until well mixed. Slowly pour the egg mixture over the croissant slices.
Bake 45-50 minutes, until a knife comes out clean. Remove to rack, drizzle lightly with maple syrup.