Bread Souffle

Easy to make, better to eat. This is the perfect brunch.

1 loaf of Pepperidge Farm Brown Sugar or Cinnamon Swirl bread
10 eggs
1 1/2 cups milk or half-n-half or a combination of both
2 tsp. pure vanilla extract
4 Tbs. butter, melted

Preaheat oven to 350 degrees. Lightly grease a 9 x 13 pan. Cut up bread into small pieces (stack 3-4 pieces, slice 3-4 row horizontally, turn bread and repeat) scatter in the pan. Whisk the eggs, milk, vanilla and butter in a large bowl then pour over bread in pan. Press down with a the back of a large spoon to ensure all bread is covered. Let this sit about 10 minutes then bake in the oven, uncovered, about 45 minutes or until a knife inserted in the center comes out lightly moistened. Let set for 10 minutes before serving. This is really good cold, too!

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