Baking bread pudding seems to be our Sunday morning tradition these days. I love buying high-end loaves of French bread and other breads from the grocery store, but if you don;t eat them the day you bring them home, they're already going stale. I am fine with the fact that they aren't loaded with preservatives, though. But, I generally save the ends of the loaves we buy throughout the weeks, and cut them up and prepare them Saturday evening before we go to bed for the night. I also love the caramel sauce I make for the top. It's so simple, basically just brown sugar and butter, but WOW, it tastes SO incredibly delicious!
1-2 loaves of fresh-baed bread. (For this one, I used parts of the day-old the La Brea Organic French Loaf, and their Sunflower Honey Wheat Loaf)
4-5 Eggs
1/2 C. Milk
Cinnamon, Brown Sugar, Cane Sugar, and Nutmeg
Butter
Non-Stick Spray
1.) Mix all ingredients except for bread in a large mixing bowl
2.) Chop bread into bite-sized cubes, and add to mixture. Cover and let sit overnight or at least 30 minutes.
3.) Bake in an oven-safe baking dish at 350 degrees for at 35-40 minutes. Remove foil, and bake another 25-25 minutes. Make sure egg has fully cooked and get your sauce ready!
4.) In a saucepan, melt 2 Tbsp or more of butter and 2-3 Tbsp of brown sugar until smooth. Pour over bread pudding and enjoy!
- 1-2 loaves fresh-baked bread
- 4-5 eggs
- 1/2 cup milk
- 2 Tbsp butter
- 2-4 Tbsp sugar
- sprinkle cinnamon
- sprinkle nutmeg
- 2-4 Tbsp brown sugar