I’m hesitant to share this recipe because this isn’t typically how I do bread pudding. I usually make it with raisins and homemade toffee or vanilla sauces. I usually make different varieties: Pumpkin Spice Bread Pudding, Gingerbread Bread Pudding, Bourbon Bread Pudding. But right now, I understand that some of those ingredients may not be easy to get or worth venturing out for. So, I thought I would share an easy, cheap, and extremely basic bread pudding recipe – just in case it will help.
Ingredients:
- 2 c. milk
- 2 Tbsp. butter
- 1 tsp. vanilla
- 1/3 c. sugar
- 6 c. bread, cubed (approximately 1/2 a loaf. Tip: I keep a bread bag in the freezer and throw all our bread ends in there – when it’s full, I make two pans of bread pudding)
- 4 eggs (eggs are getting a little expensive and hard to find. You can use 2-4 eggs and this will still turn out fine. I just like four because it makes it more custard-y.)
Preheat oven to 350* F. Grease a 9×13″ baking pan.
In a small saucepan over low heat, mix milk, butter, vanilla and sugar. Remove from heat once butter melts. Allow to cool. Whisk in eggs.
Place the cubed bread in the 9×13″ pan.
Pour milk mixture over bread and allow to soak for at least one hour. You may want to make sure the bread is pressed down a little so it’s all covered by the milk mixture.
Bake for 30-45 minutes. You want to be sure the custard is set and the bread is lightly browned.
