Bread pudding is an awesome breakfast item since it’s relatively low maintenance and helps use up old ingredients like a failed loaf of bread. While it’s not very traditional in our household, I really needed a way to use up my bread that didn’t have quite the flavor I was looking for–thus, bread pudding! I had actually chopped up the bread and threw it in the freezer and made this during the weekend when I was feeling uninspired to get down and dirty in the kitchen.
This recipe really lets the vanilla and egg-y flavor shine, but for those who love extra flavor, feel free to add in cocoa powder, espresso powder, cinnamon, etc. Also note that the best way to really let the bread soak in that flavor is to let it rest overnight, so for those of you who work ahead of time, this would be a fantastic choice that will please your overnight guests!
Note*** This version of the recipe is soley mine. When reposting, please cite me and my website.
Copyright april 2016 ©
Classic American comfort food –easy and delicious
>>> Yields 1 8 x 8 inch pan
-Prep: 15 min
-Bake: 50 min
- 4 c diced stale bread
- 2 tbsp unsalted butter, melted
- 4 eggs, beaten
- 2 c milk
- 2/3 c white sugar
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 c raisins (optional)
- 1 c chopped nuts (optional)
1) Grease an 8 x 8 inch square pan.
2) Spread the bread cubes evenly in the pan.
3) Mix together the milk, butter, egg, sugar, vanilla, and salt in a bowl. Add in raisins to the mixture.
4) Pour the mixture over the bread evenly so that the custard soaks all areas of the pan.
5) For best results, cover pan with foil and let the bread soak the custard overnight in the fridge.
6) Preheat the oven to 375 F.
7) Bake the bread pudding for 20 minutes, covered with foil.
8) Sprinkle the top of the bread pudding with the chopped nuts and return to the oven and bake for another 30 minutes, uncovered.
9) Once the pudding has set, remove from the oven and let cool.
10) Cut into slices and serve.