Bread pudding is a classic, simple dessert that is a perfect end to a meal. In our family, it also might pass as breakfast. It’s in the same category as french toast, right?
I love the fact that it requires only a few staple ingredients and only a few moments of preparation time. It is also a spectacular way to use up leftover bread. I’ve used bread that has dried out a bit, or all those leftover hotdog buns that seem to accumulate in our kitchen.
This version is basic bread pudding, but you can also experiment by adding chocolate chips or raisins. Or top it with vanilla ice cream, caramel or bourbon sauce.
The recipe is for an 8×8 baking dish, but I often double it and bake it in a 9×13 pan.
4-5 cups of bread, cubed or torn into 1-inch pieces
2 tablespoons butter, melted
2 cups milk
3/4 cup white sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon salt
Preheat oven to 350 degrees.
Layer the bread pieces evenly into an 8×8-inch baking pan. Drizzle melted butter over bread.
In a medium mixing bowl, whisk eggs. Add the milk, sugar, cinnamon, vanilla, and salt. Whisk together until well combined. Pour mixture over bread. Lightly push the bread pieces down with your whisk until bread is covered and soaking up the egg mixture.
Bake for 45 minutes, until the top springs back when lightly tapped. Serve warm or at room temperature. Serves 12.