Hi!!! I guess vacations aren’t exactly my thing because I’m back!!!! But today seriously deserves a post. My little bro’s FINALLY back from summer camp! The tradition’s always been to make him a special breakfast. Well, since I’ll be off to college in only a few weeks ( I can’t believe it either), I’ve decided to really pull out the stops.

Luckily, vacation means I’ve had a lot of time to binge food shows  conduct food research. So without further ado…… a truly RIDICULOUS bread pudding

Ingredients

•  1 large crossaint (Starbucks sized)
• 3 eggs+2 egg yolks
• 80g (about 1/3 cup) vanilla ice cream, melted
• 1/4 cup flour
• 3-4 Tbsp milk, as needed
• 1 tsp baking powder
• 1/4 tsp salt
• Brown sugar, optional

Directions

1.  Preheat oven to 350F. Grease and flour a mini cake tin (preferably spring form) Note: Do NOT forget to flour. I did and the bottom ended up sticking quite a bit.
2. Combine crossaint, eggs, ice cream, flour and baking powder in a blender. Blend on high and add milk until the batter reaches the consistency of a slightly thinner cake batter.
3. Pour into pan and sprinkle with brown sugar. bake for 20 min at 350F
4. Raise temperature to 400F and bake for an additional 10-15min or until a toothpick inserted in the center comes out clean. The top should be brown and slightly crispy.
5. Remove from pan. Serve and Enjoy!

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Guess what, they LOVED it!

Unfortunately, I didn’t have time to make a sauce, but for the really ambitious, pair this with a fruity caramel sauce (peaches are in season!) to take this from ridiculous to truly over the top!

I hope everyone gets a chance to try this out. If not, have a great, delicious, fun filled week! By next time, I’ll be living in a college dorm in Pittsburg. Until then, Bye!

• Breakfast
• Dessert