Say hello to the breakfast treat of your dreams. This bread pudding is lightened up by using a multigrain loaf and minimal sugar. My take on bread pudding includes the addition of cinnamon and pecans, and (the best part of all) Conestoga Farms® Free Range eggs!
Why I love Conestoga Farms®
I'm all about buying locally and sustainably whenever I can. So every time I run out to the store to pick up fresh ingredients for a recipe, Conestoga Farms' eggs are at the top of my list. Eggs are so versatile and required for the majority of baked goods, that it is extremely important to check out the benefits different types can offer. I love using Conestoga Farms® Free Range eggs in my baking and cooking because I know that the Ontario-raised hens providing them are living their best lives in open outdoor pastures. These same hens are fed nutrient-rich, all-grain, registered feed formulas, made from approved ingredients, as required by the Canada Feeds Act. Conestoga Farms® is recognized by Foodland Ontario for their local farmers, who collect their eggs by hand. If you live in Ontario, keep Conestoga Farms® at the top of your list the next time you go shopping.
Where to buy Conestoga Farms® eggs
This Ontario-exclusive brand is available throughout the province. I purchase 12-packs of these free range medium brown eggs at my local Walmart. Where I am, Kitchener-Waterloo region has quite a few different retailers that stock Conestoga Farms®. Check out this store locator source if you are unsure of where to purchase yours! Now, let's get to baking ;)
Multigrain bread pudding
with cinnamon and pecans
Prep/wait time: 1 hour 30 minutes
Bake time: 25 minutes
Serves/makes: 16 slices
A lighter take on classic bread pudding using a multigrain loaf, cinnamon, pecans, and free range eggs thanks to Conestoga Farms®
- 10 slices multigrain bread (approximately 10 loosely packed cups)
- 1 cup half and half cream
- 4 Conestoga Farms® Free Range eggs
- 1 teaspoon vanilla extract
- 1/2 cup light brown sugar
- 3/4 cup pecans halves, chopped
- 2 tablespoons cinnamon
- 1/4 teaspoon salt
- 3 tablespoons honey
- Prepare an 8x8 baking pan by greasing the insides with butter. Cut the multigrain bread slices into rough 1 inch cubes, transferring over to the prepared baking pan.
- In a large bowl, whisk together the cream, free range eggs, vanilla extract, and brown sugar until a smooth mixture without lumps is formed. Pour over the bread cubes in the baking pan. Gently fold the mixture in the pan so that all of the bread is evenly coated in liquid.
- In a separate small bowl, stir together the chopped pecans, cinnamon, and salt. Coat with the honey, folding gently to combine. Spoon the coated pecans evenly overtop of the bread mixture. Chill for at least an hour in the fridge, up to over night.
- Preheat oven to 350 degrees fahrenheit. Bake the chilled bread pudding for about 25 minutes, or until browned on top and only faintly jiggles when shook. Cool slightly before serving warm, or chill before serving cold for a moister texture. This bread pudding will last up to a week covered in the refrigerator, sliced or whole.