Ancient Grain Baked French Toast Bread Pudding

Ancient grains are a category of grains and pseudo cereals that have been minimally changed by selective breeding over the recent millennia.

Ancient grains are said to be more nutritious less processed, more fiber than modern grains brought by selective breeding.

Some nutritionists though have disputed the health benefits of ancient grains over their modern counterparts.

Ancient grains are a dietary staple in many parts of the world, like China, India, Africa, and the Middle East. In more recent years, these grains are becoming more popular in Western countries.

And with this popularity, this Ancient Grain Baked French Toast Bread Pudding is possible.

Bread pudding has excised for thousands of years and have been made from dried bread made of the ancient grains.

Bread pudding was invented to prevent the waisting of food or throwing out day old bread or bread that has dried out.

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Grab yourself a loaf of ancient grain bread, unpack it and let it set out on your kitchen counter for 1-3 days. Then enjoy for breakfast, a plated slice of Ancient Grain Baked French Bread Pudding topped with melted butter and real maple syrup.

Ancient Grain Baked French Bread Pudding

1 loaf ancient grain breakfast bread with fruits and nuts, dried, cubed *See Cook’s Notes

3 large eggs

1/2 cup brown sugar, packed

3 cups whole milk *See Cook’s Notes

1 cup heavy cream

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1 teaspoon vanilla

1/2 teaspoon salt

1/2 cup walnuts, chopped

Butter and maple syrup for serving

Preheat oven to 350 degrees.

Cube dried bread with a large cerated knife. Add cubes to a large mixing bowl. Set aside.

In a medium mixing bowl, add brown sugar and eggs, whisk to combine.

Next add milk, heavy cream, cinnamon, nutmeg, vanilla and salt, continue whisking to combine well.

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Cook’s Notes

If you’re unable to find a loaf of ancient grains with fruits and nuts – add 1/4 cup dried cranberries – 1/2 cup apricots, chopped, 1/2 cup pecans, chopped

You can use 4 cups half-n-half to replace the whole milk and heavy cream.

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Pour egg mixture over cubed bread and mix in well. Add chopped walnuts and mix in. Let sit for 15-30 minutes to allow dried bread to soften with liquid. Stir occasionally.

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Add bread pudding mixture to a 9x9x2-inch baking dish (2 1/2 quarts). Place dish in preheat oven and bake for 45-50 minutes.

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Let cool 5 minutes. Plate and serve with butter and real maple syrup.

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• Pumpkin Pecan Bread Pudding with Toffee Rum Sauce
• Capirotada Mexican Bread Pudding
• Baked Maple & Pecan Croissant Pudding
• Blueberry White Chocolate Croissant Pudding

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