Bread Pudding

Never toss day-old or stale bread again. If you have sandwich bread or slice bread sitting on the counter that start to get old (without molds) place them in the fridge. They will last longer and you can use them to make this delicious bread pudding. They don't have to be sandwich breads. You can use any day old bread you have at home. Just cut them into small pieces. I just like using sandwich bread and sliced them into quarters. It creates those beautiful square layers on top. This recipe has some cinnamon powder in it. If you are not a fan, you can omit. You can also add raisins if desired. 

​I've tried bread pudding at a restaurant before and I don't like it. It was too wet. It was probably under-baked or just have too much liquid in it. This recipe has just the right amount of moisture. Baked at 350F for about 45 minutes or until top starts to turn golden. They were puffed when taken out of the oven but they will fall slightly as they cool. Best served when warm Super delish! This is a recipe I will bake again and again every time I have day old breads. Give it a try and let me know what you think. Enjoy! 

Bread Pudding Recipe

Ingredients:

• 6 slices day old-bread or about 6 cups bread
• 2-3 tbsp unsalted butter plus more for greasing the pan, melted
• 4 large eggs
• 2 cups fresh milk
• 1/2 cup granulated sugar
• 1 tsp vanilla
• 1/4 tsp salt
• 1/2 tsp cinnamon powder
• raisins (optional)

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Procedure:

• Preheat oven to 350F. 
• Generously grease an 8 x 8 baking pan with butter.
• Sliced breads into quarters. Transfer into the prepared pan then drizzle 2-3 tbsp melted butter all over the bread. Add raisins if desired. 
• In large mixing bowl, combine eggs, milk, sugar, salt, vanilla, and cinnamon. Whisk until fully incorporated. 
• Pour over the pan with bread. Make sure the bread are soaked. (Use a small spatula or a fork to press the bread lightly to fully cover with liquid.
• Bake for 45-50 minutes or until top starts to turn golden.
• Slice and serve.
  
• Best served when warm.
  
• ENJOY!

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