I make this particularly easy Bread Pudding Recipe for breakfast on weekends, even though bread pudding is traditionally a dessert. It’s also wonderful during the Holidays, when you have guests in the house. What better way to use leftover stale bread?
It’s so easy and quick to prepare, you’ll do it in no time at all. And the delicious smell that fills the house gets everyone out of bed without having to call twice.
This easy bread pudding recipe is great on chilly or rainy mornings. We usually have it for breakfast on weekends because of the baking time.
If you serve it for dessert, place it in the oven before you sit for dinner. By the time dinner’s over and dishes are cleared, the bread pudding will be ready.
- 3 cups bread torn into bite size pieces (preferably stale hard crust bread like French, sourdough or Italian)
- 2 cups milk OR 1 cup milk + 1 cup half & half
- 5 Tbsp butter (softened)
- ½ cup sugar (white or brown)
- 2 large eggs
- 2 tsp cinnamon
- 1 tsp vanilla extract
- ¼ tsp nutmeg
- ½ cup sultanas (white raisins)
- Preheat oven to 350 degrees;
- In a saucepan, heat milk (or milk and half&half) just until before it boils;
- Remove from heat, add the butter to the milk and stir until butter melts. Set aside to cool;
- In a bowl, combine the eggs, sugar, cinnamon, nutmeg and vanilla. Whisk everything well and slowly add the the lukewarm milk, while continuing to whisk (you may use and electric beater if desired);
- Grease a casserole dish and place the torn bread and the raisins;
- Pour the batter over the bread and let sit for a couple of minutes so the liquid is absorbed;
- Bake for 45 minutes or until the top is golden. Serve warm.
- You may substitute the raisins with chocolate chips!