Bread Pudding
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Straight out of oven, it’s puffed up like a balloon 
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
Category
Quick & Easy
Sweets
Persons
4
Prep Time
10 minutes
Cook Time
45 minutes
Total Time
55 minutes
Notes
After it cools a bit, the pudding will collapse down into the dish.
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.