Are you craving a big cinnamon, vanilla, gooey, warm, mouthwatering bowl of comfort? Then you will love this. Ooooooh, it is sooo good. D is a bread pudding freak. The kid would eat it exclusively if I let him. So, after many different recipes and attempts, this is my favorite recipe for Bread Pudding.
I know some of you are thinking, "Ewwwww, soggy bread?" I thought so too until I tried it. YUMMM! Honestly, I don't know why I haven't shared it with all of you yet. It is NOT low-cal, but better than many others that call for 2 sticks of butter and heavy cream. It is super easy, and I usually have all the ingredients on hand.
(Don't get too jealous of my 1970's formica countertop. I know you want it too.)
D's Favorite Bread Pudding
1 loaf stale bread (about 8 cups. I usually use french bread, but in the picture above I used leftover homemade bread...can you believe it, LEFTOVER!)
4 cups milk
1 1/2 cups sugar
3 eggs
1/4 cup (or 4 Tbs./1/2 a stick) butter melted
2 tsp. vanilla
1 tsp. cinnamon
1 tsp. nutmeg
I usually tear the bread up into bite size pieces if I am using a chewer french bread, but for a homemade style bread I cut it into bite sized cubes. I then dump the big pile of bread into my large bowl and let them dry out just a bit. NOT until it is hard, just a little dry to the touch. Drying it out is not a necessary step, but I think it helps the bread soak up more of the milk/egg mixture.
Next, mix all the remaining ingredients. I just use my 8 cup mixing bowl. No need to use extra dishes :)
Pour the mils/egg mixture over the bread and gently mix making sure each piece of bread is coated. Let it sit about 3 min.
While the bread is soaking, butter a 9x13" baking dish. Are you wondering when you turn on the oven? Almost..... Pour the soggy bread into the baking dish and put it in a COLD OVEN. That's right, DON'T preheat the oven. After you get the pudding in the oven, turn it to 350 and bake it for 1 hour.
There are very few things that smell better than bread pudding baking. Warm vanilla, cinnamon, bread....Mmmmmm. (Good thing I have a bowl right now or I might get a craving)
Now, you can stop there and eat it as is.... but why not guild the lily.
Caramel Sauce:
1/2 cup white sugar
1/2 brown sugar
2 Tbs. flour
1 cup heavy cream
Bring to a boil and add
1/4 cup butter (the other half of the stick you used for the bread pudding)
2 tsp. vanilla
Serve warm over bread pudding.
Oh, it takes good to over the top.
How about 1 more picture?
Now wipe the drool off the keyboard and go make some!
