I can only remember my mom making bread pudding a few times when I was a kid but when she did it was quite a treat. My mom made her bread pudding with raisins instead of a tart new aged spin off called Craisins. Bread pudding represents comfort food but southern comfort to be exact, a poor man’s dessert of white bread, egg, sugar, cinnamon, milk, and butter…no Paula I did not use your recipe. I wanted to create this dish just as a proof of concept and said that I have made it but an event at church popped up so I got the chance to serve it to the church body. I am glad I only made an eight inch pan of the pudding because it was a mediocre hit since I was up against some big hitters like chocolate covered strawberries and brownies. I had left overs from that night so more for me and the next morning I had a chilled slice with a cup of coffee which actually pairs well together…hint hint Starbucks. I am happy with how this pudding turned out and will definitely make it again.
- 6 slices day-old bread
- 2 tablespoons butter, melted
- 1/2 cup raisins (optional)
- 4 eggs, beaten
- 2 cups milk
- 3/4 cup white sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees F (175 degrees C).
- Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
- In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
- Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.
One loaf of white bread: $1.00
I had the rest of the ingredients.