What to do with that left over bread or french loaf?
Don’t throw it way because we guarantee your leftover bread can make the most delicious dessert or breakfast treat.
Here I show the basic recipe, but you can add to the recipe like:
- 1/2 Cup raisin before baking
- 2 Tablespoons cinnamon sugar – sprinkle on before
- 1/2 Cup chocolate chips added before baking
It makes a great brunch dish, served with fresh berries.
Here is what you need
Preheat 350 F 15 minutes before baking.
You will need to refrigerate for 1 hour prior to baking.
- 2 cups milk
- 2 tablespoons (1/4 stick) butter
- 1 teaspoon pure vanilla extract
- ⅓ cup sugar
- Pinch salt
- 4 Cups bread – cubed (Challah, White, or French Bread)
- 2 eggs, beaten
How to Make:
See printable recipe below.
Makes 8 servings
Preheat oven 350 F
In a small saucepan over low heat, warm milk, butter, and sugar.
Continue cooking just until butter melts; cool. Add vanilla. Stir.
Beat eggs.
While cooling, butter a 4-6 cup baking dish. Fill with stale bread.
*If your bread is not stale, heat oven to 400 F and bake bread cubes on baking pan for 10 minutes until bread is dried out.
Add eggs to cooled milk mixture and whisk; pour mixture over bread.
Bake for 30 to 4 minutes, or until custard is set but still a little wobbly and edges of bread have browned.
Serve warm or at room temperature.
Easy Bread Pudding Everyone Loves
Equipment
- Stove-top pan
- baking dish
Ingredients
- 4 Cups Stale bread - cut into cubes - Challah, white, French bread
- 2 Cups milk
- 2 Tbsps butter - salted
- 1/3 Cup granulated sugar
- 1 tsp pure vanilla extract
- 2 large eggs - room temperature
Instructions
- Preheat oven 350 F In a small saucepan over low heat, warm milk, butter, and sugar.Continue cooking just until butter melts; cool. Add vanilla. Stir.Beat eggs.While cooling, butter a 4-6 cup baking dish. Fill with stale bread. *If your bread is not stale, heat oven to 400 F and bake bread cubes on baking pan for 10 minutes until bread is dried out. Add eggs to cooled milk mixture and whisk; pour mixture over bread.Bake for 30 to 4 minutes, or until custard is set but still a little wobbly and edges of bread have browned.Serve warm or at room temperature.
