A couple weeks ago, we tried out this recipe for bread pudding, using the remainder of a loaf of French bread we had in our fridge. The original recipe can be found here; we altered it a bit so we could use ingredients we had on hand.
2 cups milk (the original recipe calls for whole milk)
1/4 cup butter
2/3 cup brown sugar
2 tsp cinnamon
1/4 tsp ground nutmeg
1 tsp vanilla extract
3 cups bread, torn up into bite-sized pieces
1/2 cup raisins
- Preheat oven to 350°F. Tear bread and place in a lightly greased baking dish (I used a 9*9 square pan). If you like raisins, put them in the baking dish as well. You might need to hand-mix them so they are evenly distributed.
- Heat milk and butter in a medium saucepan, stirring so it does not scorch. Let butter melt completely. Cool to lukewarm.
- Combine sugar, eggs, spices, and vanilla and mix with an electric mixer. Add milk/butter mixture; combine well.
- Pour this mixture on the bread and raisins in the baking dish. Try to get all of the bread wet with the batter.
- Bake for 45-50 minutes, until set.