Simple Bread Pudding Recipe
Save money by turning leftover bread into a delicious dessert.
We love bread. It is present in almost every meal and we often have loaves on standby in the freezer. When we see crusty artisan loaves on sale, we stock up. Occasionally, half a loaf will get a bit stale before we get a chance to eat it. Instead of tossing it or turning into bread crumbs, we turn it into something delicious that’s perfect for breakfast or dessert.
Makes 8 Servings
- 2 cups milk
- 1/4 cup butter
- 2 eggs
- 1/2 cup sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 6 cups bread cubes (stale bread)
Heat Milk and Butter
Pre-heat your oven to 350 degrees F. In a saucepan, heat milk and butter over medium heat until butter is melted and milk is hot.
Beat the Eggs
Beat the eggs in a small bowl. Add the sugar, cinnamon, vanilla and salt.
Before you add the egg mixture to the hot milk, you need temper the eggs. Tempering eggs mean to add a little bit of hot liquid to an egg mixture without cooking the eggs. In order to do this, add a very small amount of the hot milk into the eggs while constantly whisking the eggs. Continue slowly adding the hot milk while whisking the eggs, then you can safely add the rest of the egg mixture to the hot milk.
Add the Breadcrumbs
Pour in the breadcrumbs in an ungreased casserole dish.
Pour the custard over the breadcrumbs and let the bread crumbs soak up the mixture for an hour.
Bake and Enjoy
Bake uncovered 40 to 45 minutes or until knife inserted comes out clean. Serve with a simple glaze made with powdered sugar and milk or whipped cream and a cup of coffee.