Sunny Anderson's Cinnamon Toast Pudding
Is it Breakfast or Dessert?
Toast pieces of buttery brioche for this sweet pudding. The addition of yogurt keeps the pudding moist and delicious.
Preheat oven to 400 degrees F.
Butter a baking dish and set aside. In a small bowl, combine the butter, 1/4 cup sugar, cinnamon and salt. Generously butter both sides of the brioche bread with butter mixture. Toast on a baking sheet in the oven 5 to 10 minutes, or until the bread turns golden brown. Cut the toast on a diagonal into triangles and arrange in the prepared baking dish. In a medium bowl, whisk together the eggs, heavy cream, yogurt, orange juice, salt, remaining sugar and vanilla. Stir in the grapes and pour over bread slices in baking dish. Let rest 10 minutes for bread to absorb some of the egg mixture, gently pressing down a few times to help absorb. Bake 25 to 30 minutes until the crust is golden and crispy in parts and custard is set. Remove from the oven, dust with powdered sugar, drizzle with maple syrup and serve.
This recipe was styled by chef Karen Pickus for Good Morning America.
Recipe courtesy Sunny Anderson, 2009.