Bread pudding starts with a basic recipe. Add to it from here to change the basic recipe's flavor or by adding nuts, fruits and more.
Keyword bread, breakfast, dessert
Author Robin Follette
12cupsbreadStale. 1" cubes. French, Challah, Brioche, Oatmeal. Any soft white bread is great.
4 cupswhole milk
Cut the stale bread into 1" cubes.
Beat the eggs together.
Mix the milk, eggs, sugar, vanilla and cinnamon in a large bowl. Mix until the sugar has dissolved.
Add the bread to the bowl and mix well. Let sit for an hour while the bread absorbs the milk mixture.
Place the bread into a buttered 9" x 13" baking pan. Gently press it together so the bread settles into the pan well.
Melt the butter and then drizzle it over the top of the bread.
Cover with tin foil and bake for 30 minutes at 350°. Uncover and bake 15 minutes. It is done when the center is firm.
Exchanges: Instead of vanilla extract, use maple or other flavors. Exchange 1/4 to 1/2 cup of milk for an Irish Cream or Kahlua. Be careful of who eats this bread pudding if you add alcohol, of course. Additions: Add 1 cup of raisins (Golden are nice), cranberries, chocolate or butterscotch chips, Toffee chips, apple or pear chunks. Chopped pecans, walnuts, or almonds.Toppings: Warm a cup of jam to drizzle over the top. Whipped cream. Butterscotch sauce. Apple cider or maple syrup. Honey. Ice cream.
Cooking with Chef Robin, On The Fire, Big Wild Radio.