Good Ol' Bread Pudding
2 large eggs
2 tbsps. granulated sugar (we stopped using white sugar at home so I always use brown sugar)
1/2 teaspoon pure vanilla extract1/2 teaspoon ground cinnamon (optional)
2 tablespoons butter, melted and cooled
2 cups milk (your choice what type of milk to use: full cream, skim, etc.)
What You Need:
wooden spoon or spatula
9-inch loaf pan or round baking pan
- Preheat oven 350 degrees C. In a deep bowl, dissolve sugar in milk. Sugar should be used in moderation as the bread already has sugar in it. If you are using left over bread that’s a bit sweet, you can omit sugar altogether.
- Beat in eggs, butter, vanila extract and cinnamon. I also sometimes add in half a teaspoon of ground nutmeg for extra flavor :)
- Cut left over bread into pieces and soak in the milk mixture. I like texture so I also include the crust and sometimes cut the bread into chunky pieces. Make sure bread pieces are soaked with milk mixture inside and out. If you like really soft pudding texture, you can mash it up.
- You can add in chocolate chips, raisins or other dried fruits – imagination is the limit :)
- Butter the sides of a 9-inch loaf pan or a round baking pan and pour the pudding mixture. Once the mixture is in the pan, the goal is that the milk mixture should just be enough to cover the bread pieces like this.
Too much milk will make pudding too gooey, watery. Less of it will make it dry when baked.
6. Bake for about 30 minutes. This part is tricky as ovens are not born (or made) equal so baking time will be dependent on how your oven functions. You can also use good ol' toothpick or fork trick- insert toothpick or fork into the center of the pudding and if it comes out clean its done. You can also bake this in an oven toaster (just make sure you use a loaf pan that can fit into the toaster). Loosely cover the pan with aluminum foil while baking in the toaster and bake for 20-25 minutes. At the last part of baking, that would be 5-10 minutes before time ends, remove the aluminum foil and bake the pudding uncovered.
There, finally I was able to post this recipe. Sorry for the delay, I know some of you have been requesting for this for weeks now.See how easy? Enjoy baking! :)