As though the candy canes on the tree and the presents under it aren’t enough, here’s an excuse to have an even sweeter start to Christmas.
Cinnamon buns were the inspiration. And while on their own they make a delicious breakfast, I wanted to take them a little further. So I chopped them up, drenched them in eggs and milk, then baked them into an insanely delicious (and simple) bread pudding.
To keep this recipe from becoming entirely heart stopping, I used fat-free half-and-half (skim milk is fine, too). If you wanted, you also could use liquid egg substitute (egg whites) to cut the fat even further.
And to help keep you focused on what really matters on Christmas morning (the presents!), this bread pudding can be assembled the night before, then covered and refrigerated. Bake as directed the next morning.
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