Mornings and I are not the best of friends. I am sadly not one of those people who can jump out of bed in the morning and be instantly ready to take on the day. No, I need a little while to convince myself to get going.
But my love of breakfast goodies can create quite the conflict. That’s why there are recipes like this one. You can put most of it together in the evening, let it refrigerate overnight, then just do a little bit more to get it in the oven the next morning. Even a non-morning-person like me can handle that!
Essentially, this is a bread pudding. It’s just geared a bit more toward breakfast than traditional bread puddings. I had some gorgeous Pink Lady apples sitting on my countertop, so I put one of those to good use here, along with some cinnamon and pecans.
My favorite bread for French toast is challah. Feel free to use whatever kind of bread you prefer. And this is a great recipe for changing as other fruits come into season. I look forward to making this again when berries begin appearing at the local markets.
If you like, sprinkle a little confectioners’ sugar on top of each serving and pour on a little maple syrup, too. But I’ll tell you that it’s perfectly delicious without adding anything extra. This is definitely a new go-to recipe for me for a special breakfast!