Old-Fashioned Bread Pudding
I'm hesitant to share this recipe because this isn't typically how I do bread pudding. I usually make it with raisins and homemade toffee or vanilla sauces. I usually make different varieties: Pumpkin Spice Bread Pudding, Gingerbread Bread Pudding, Bourbon Bread Pudding. But right now, I understand that some of those ingredients may not be easy to get or worth venturing out for. So, I thought I would share an easy, cheap, and extremely basic bread pudding recipe - just in case it will help.
Ingredients:
- 2 c. milk
- 2 Tbsp. butter
- 1 tsp. vanilla
- 1/3 c. sugar
- 6 c. bread, cubed (approximately 1/2 a loaf. Tip: I keep a bread bag in the freezer and throw all our bread ends in there - when it's full, I make two pans of bread pudding)
- 4 eggs (eggs are getting a little expensive and hard to find. You can use 2-4 eggs and this will still turn out fine. I just like four because it makes it more custard-y.)
Preheat oven to 350* F. Grease a 9x13" baking pan.
In a small saucepan over low heat, mix milk, butter, vanilla and sugar. Remove from heat once butter melts. Allow to cool. Whisk in eggs.
Place the cubed bread in the 9x13" pan.
Pour milk mixture over bread and allow to soak for at least one hour. You may want to make sure the bread is pressed down a little so it's all covered by the milk mixture.
Bake for 30-45 minutes. You want to be sure the custard is set and the bread is lightly browned.