No other dessert warms your soul quite like bread pudding. It is filling, delicious and super easy to throw together. You can use any kind of bread or bread-like baked good that you have laying around– bagels, doughnuts, sweet breads, french loaves, or any other bready thing. And the staler the better (just watch out for mold!), don’t waste your fresh bread. But remember the better the quality of bread, the better your results will be. If you have a nice challah or panettone that has been open a few days too long that would be perfect.
Ingredients:
- 12-16 slices (4-5 cups) stale bread or anything bready, broken up into pieces
- 4 eggs
- 1 tsp vanilla
- 4 cups whole milk
- 1 stick butter, melted
- 1 cup sugar (less if you’re using sweetened bread)
- 1/2 tsp ground cinnamon
- Optional ingredients: dried fruit (raisins, cherries, etc), fresh apple slices, bananas
Directions:
- Spread broken pieces of bread evenly in a 13 x 9 inch casserole dish. If using fruit, layer some in the middle of the bread and cover with more bread.
- Beat eggs with vanilla. Mix in milk, butter and sugar. Whisk until it is well combined.
- Pour mixed ingredients (custard) over broken bread and fruit.
- Place bread pudding in fridge and let soak for at least 2 hours, but overnight is best.
- Preheat oven to 350 degrees.
- Bake for about 1 hour or until a knife comes out clean.
