▢ 6 slices stale bread ( Or about 4-5 cups of broken bread pieces or cubes. Some ideas to use are: french bread, buns, rolls, donuts, challah, toast or another type of bread.)
▢3 Tablespoons of butter 1 tablespoon + 2 Tbsp
▢4 Beaten Eggs
▢2 cups Milk
▢3/4 cup white sugar
▢1 teaspoon vanilla extract
▢1 teaspoon cinnamon
Optional Vanilla Sauce
▢3 tablespoon butter salted (but unsalted is ok too!)
▢1 tablespoon brown sugar
▢1 teaspoon vanilla extract
INSTRUCTIONS
Preheat oven to 350 degrees, and use 1 Tablespoon of butter to coat the inside of your 8 in. square baking dish.
Break your bread (I made larger pieces, rather than crumbling it up) in to the buttered baking dish.
Melt your remaining 2 tablespoons of butter, and drizzle over bread pieces.
In a bowl, mix remaining ingredients (don’t forget to beat your eggs first) until mixed well.
Pour this mixture over the bread, making sure to evenly coat each piece.
Bake for 45 minutes, or until the top of the bread pudding springs back after lightly touching it with a fork.
Optional Vanilla Sauce
Grab a small saucepan, and melt (on high) 3 Tablespoons of salted butter.
Once melted, turned it down to medium heat and wait a bit to let the butter brown.
Then, I add in a tablespoon of brown sugar, and a teaspoon of vanilla extract.
Stir to combine and remove from heat. Let rest about 1-2 minutes, use the whisk to mix up the brown sugar and butter mixture and pour on top of the cooked bread pudding.
The little chunks of brown sugar candied and let a bit of a crunch, which was the PERFECT addition to this soft texture that the bread pudding has.
NOTES
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.
Common Questions:
How do you know when bread pudding is done?
Just like almost any dessert, or bread that you’re baking, insert a clean knife into the center and see if it comes out clean!
What is day-old bread?
Well, it’s stale bread. Not super hard, and crispy… but bread that just wouldn’t be your favorite to use to make your favorite egg-salad sandwich.The reason you want day-old or stale bread is because you’ll want the bread to soak up the batter/custard of the bread pudding mixture.
Can you freeze bread pudding?
Yep! It’s actually a great idea to make some of this ahead of time in case you need a last-minute dessert idea or to take a care package to a friend in need!Just bake it as normal, and once cooled, place in the freezer for up to 2 months. When ready to thaw it, place it in the refrigerator to thaw it out.
Do you eat bread pudding warm or cold?
You can enjoy bread pudding cold or warm, but if you prefer it warm after freezing/thawing, gently warm it to reheat.
Can I prepare bread pudding the night before?
Absolutely! I love make-ahead meals about as much as anyone, especially when entertaining! So if you want to make this ahead of time, feel free to!You can either mix it all together and refrigerate it overnight before baking, or bake it, let it cool, and then refrigerate.
How to store leftovers
For best results, if you have left-over bread pudding, store in an airtight container for up to 5 days, in the refrigerator.
NUTRITION
Serving: 1serving (1/6 recipe) | Calories: 316kcal | Carbohydrates: 43g | Protein: 9g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 132mg | Sodium: 272mg | Potassium: 198mg | Fiber: 1g | Sugar: 30g | Vitamin A: 465IU | Calcium: 152mg | Iron: 1.5mg
Made a huge batch just now and am handing them out! Sending well wishes to my neighbors this year!
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