Bread Pudding

This a great and easy way to make dessert out of leftover, stale bread. We made this out of leftover Kings Hawaiian rolls, but a loaf of French bread also works great and just about any bread will work good. The ingredients, and the process, are really simple. The results are a sweet and custardy pudding that reminds you of the good old days.

Bread Pudding

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Servings 4 -6

Ingredients

  

• 2 cups milk I prefer whole or half & half
• ½ stick butter
• ½ cup brown sugar
• 2-3 eggs
• 1 teaspoons cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon vanilla extract
• 6 cups stale bread torn or cubed
• optional additions: raisins rhubarb, pecans, dried fruit, bananas

Instructions

 

• Preheat your oven to 350 degrees F.
• In a sauce pan over low heat, add the milk and the butter; heat until the butter melts.
• Combine the sugar, eggs, cinnamon, nutmeg, and vanilla in a large bowl and mix with a whisk.
• Add the bread to the egg mix and stir through. Also add any additions at this point.
• Turn the egg bread in to a lightly greased 2 quart casserole or 9×13.
• Pour the batter over the top of bread, stir and let soak for a few minutes.
• Bake at 350 degrees F for 40-45 minutes until warm & set.
• Serve warm, drizzled with some cream or half & half.

Notes

After it cools a bit, the pudding will collapse down into the dish.