12 July, 2014
Easiest bread pudding ever!
A good bread pudding is made with slices or cubes of stale bread, soaked in a beautiful custard sauce, and then it’s baked until it is soft in the center, and slightly crisp and golden on top, which is a great balance for the softness in the center. If you don’t have stale bread in the house, you can use fresh bread. This recipe is actually made using pure vanilla extract, but I’m using cinnamon here. So get your ingredients ready, and let’s whip up some bread pudding!
You will need the following ingredients:
White bread–12-15 slices
Softened unsalted butter
Ground cinnamon–1/4 teaspoon or Good Vanilla extract–2 teaspoons
Whole milk–2 1/2 cups
Start by spreading butter on one side of the bread slices, and layer them in a 9 inch baking dish…
You can be more artistic, and creative, and arrange the bread slices in a pattern, or any other complicated design, but I tend to like the rustic look. Plus, I’m lazy. Next up, crack an egg into a mixing bowl, pour in the milk, add the sugar, and the cinnamon. If you’re cutting the bread into cubes, you can melt and cool the butter, and add it into the milk.
Whisk everything together until the sugar is dissolved…
Pour the amazing mixture all over the bread until the bread slices are soaked.
Now pop it into a 370 degree Fahrenheit oven, and bake for half an hour, or until the top is golden. I’m just going to eat it by itself without any sauce, and so I’m going to take it out a little early. You can leave it in the oven a little longer if you want the top to be more crisp.
Eat it by itself, or with sauce, or a scoop of ice cream on top won’t hurt anyone either!