Bread Pudding
Photo: Quillaja, Public domain
Bread pudding turns a few slices of bread into a soft, custardy dessert with almost no effort. The recipe works with fresh or slightly stale bread, with crusts or without, so nothing needs to be bought specially. Melted butter poured over the torn bread gives the top a richer finish, while cinnamon and vanilla season the milk and egg custard. Raisins are optional, and the pudding cuts neatly into squares once cooled.
Instructions
Heat the oven to 175°C (350°F). Have a baking dish ready.
Tear the bread into small pieces, or cut it into cubes if you prefer. Put the pieces into the baking dish, scattering in the raisins as you fill it if you are using them.
Pour the melted butter evenly over the bread.
In a bowl, lightly beat the eggs. Add the sugar, milk, cinnamon and vanilla, and stir until combined.
Pour the egg mixture over the bread. Press the bread down gently so it soaks up the liquid, until all of it is wet.
Bake in the heated oven for 45 minutes.
Take the pudding out of the oven and let it cool. It is best served cold, though warm is also fine. Spoon it out, or cut it into squares.
Make it personal.
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