Sometimes, we just need something sweet for breakfast or brunch… or we want to have something impressive for a get together. Sometimes, we just have a whole bread assortment from the holidays that we need to use up before it goes bad. The latter would be my predicament. Ingredients:
- 6 cups worth of day-old bread buns, rolls, donuts, challah, brioche, cinnamon rolls, Hawaiian rolls, toast or another type of bread (I used brioche and leftover cinnamon rolls)
- 3 Tablespoons of butter
- 4 Beaten Eggs
- 2 cups Milk
- 3/4 cup white sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- Preheat oven to 350°, and use 1 Tablespoon of butter to coat the inside of a rectangular or square baking dish.
- Break bread into large chunks and disperse into a baking dish.
- Melt remaining butter and drizzle over bread.
- Sprinkle cinnamon over bread.
- In a bowl, beat eggs with milk and add vanilla and sugar.
- Pour this mixture over the bread, making sure to evenly coat each piece.
- Let sit on the counter to allow the bread to soak in the moisture for 15-20 minutes before putting in the oven.
- Bake uncovered 25-30 minutes, or until the top of the bread pudding springs back after lightly touching it with a fork.
Optional: add 1/2 cup plain or rum-soaked raisins
This bread pudding has a creamy, slightly custard consistency. If you would like it to have more of a custard consistency add 1 more egg and 1 more cup of milk.