Bread Pudding

I love when you have homemade bread - and too much of it! Bread pudding is one of those great recipes that turns leftovers into a fantastic dessert!

Choose your own baking adventure:

Individual Bread Puddings: bake in buttered ramekins [25-30 minutes - depending on size]

Bread Pudding Bread: Use a little less bread and pack the mixture into a buttered bread loaf tin after letting the bread soak in the liquid for at least 30 minutes. You can then slice the loaf and serve with brunch. [bake 30-45 minutes, until set. Let cool completely before slicing.]

One Dish Wonder: use any casserole dish, cake pan, or even a lasagna pan for big crowds [bake 35-45 minutes until set]

Bread Pudding Recipe

2 cups white bakers sugar

4 large eggs, plus 1 egg yolk

1 cup whole milk

1 cup half and half

about 3 cups of cubed bread, left in a bowl on the counter overnight to stale

1 cup packed brown sugar

1/2 stick softened butter

1 cup chopped pecans

1/2 cup raisins soaked in rum or brandy just to cover (if skipping this - add 2 tsp vanilla)

Mix sugar with eggs until pale and well combined. Stir in milk and half&half. Add bread and let soak for at least 20 minutes - or up to an hour. Fold in raisins. Mix brown sugar, pecans, and butter and set aside for the topping. Spoon soaked bread mixture into buttered dish of choice. Bake in 350 degree oven until set.