Made for Holiday Tag 2007. This makes a wonderful brunch dessert. Very soft, creamy and rich. Tastes almost like a soft, cinnamony bread pudding. The caramel sauce really makes this pudding.
Wow what a great breakfast. I used 5 eggs in place of the egg substitute and baked this in my large glass pie plate. I did find that it took about 20 extra minutes to bake but no one minded as it was worth the extra wait. I was tempted to just use regular maple syrup but am so glad I made the caramel sauce. It too is easy to make and is a good compliment to the main part of this dish. This was very filling. Thanks for this outstanding recipe.
OH MY GOODNESS!!! This was heavenly. I used french bread instead of white (loaf) bread because I was out. I took this dish to church for our Sunday school class and they ate the whole pan and there are only 4 of them. This recipe is a welcome change to the traditional "bread" pudding and I am sure I will be making it for years to come. Thank you LM for the wonderful recipe!!!