Cinnamon toast breakfast pudding topped with roasted pears
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Two comfort food favorites, cinnamon toast and vanilla custard, join forces in this adaptation of a toast and marmalade pudding of unknown provenance, included in Lillian Langseth-Christensen’s “Mystic Seaport Cookbook.” To create a silky custard, which sets this apart from any bread pudding I’ve ever tasted, I use the method suggested by Shuna Lydon in her FOOD52 video on how to make custards. Lydon insists – with good reason – that to make the best custard, you must combine the eggs with hot (but not scalding) milk, and then refrigerate the mixture until it is very cold. You can easily put this together if you prepare the toast in the baking dish the night before, chilling the custard separately. While the oven is heating in the morning, peel and slice the pears over the cinnamon toast pieces, pour the custard over everything, sprinkle on a bit more cinnamon sugar, and it’s ready to go in the oven. You can also use apples instead of pears in this if you like. Enjoy!! ;o)
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