Beignet Bread Pudding

Ever wonder what to do with left over beignets? Well, this problem does not occur very often, but from time to time I order too many. The problem is they do not reheat very well.

Not being one to waste food, I decided to try making a bread pudding with my leftover beignets and even kick it up a couple notches using my Smoked Cane Syrup.

Well, the result was a sweet and savory smoky goodness that had me going back for seconds.

Ingredients:

10-15 beignet fingers

3 cups whole milk

2 large eggs

1/2 cup sugar

1/4 cup Smoked Cane Syrup

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1 tsp salt

1 tsp vanilla extract

Instructions:

Roughly tear apart the beignets and place in a lightly greased baking dish. In a bowl, whisk together the milk, eggs, sugar, Smoked Cane Syrup, vanilla, cinnamon, nutmeg, and salt.

Pour the mixture over the beignets. Give the beignets a stir to fully cover with the mixture. Cover with plastic wrap and refrigerate for a couple hours. This allows the beignets to absorb the liquid.

Heat an oven to 350 degrees. Bake uncovered for 35-45 minutes or until set. Keep an eye on it and if the beignets begin to burn, cover with foil and bake until done.

Remove from oven and let rest for 10 minutes. Cover with powdered sugar and serve warm.