The Classic Brunette: The Most Delicious Bread Pudding

Monday, November 16, 2015

The Most Delicious Bread Pudding


So I'm not the biggest fan of bread pudding, but I somehow pulled off a really delicious recipe that I will most definitely be making on a regular basis. This all started when I bought a loaf of french bread for a stew that I was going to make, but never got around to it. After two days, the bread got really a little stale. I didn't want to waste a whole loaf of bread, so I started thinking of ways to use it. I somehow remembered my mom telling me that you can use stale bread to make bread pudding, and so I decided to go for it. I wasn't expecting much out of this bread pudding, since I was really experimenting with the whole recipe, but it turned out amazingly well. I also wasn't expecting to share this on here, so that's why the pictures aren't really set up, but decided to because it really is just that good!

Ingredients:
1 French Loaf (or bread of choice)
2 eggs
2 cups heavy cream
1 tsp cinnamon
1 cup sugar
1/2 cup brown sugar (+ extra for topping)
1/4 cup melted butter
1 tsp vanilla extract
raisins (optional, my mom says "bread pudding is best with raisins")

Instructions:



First cut your bread into cubes. I found it was much quicker and easier to cut the bread into slices and cut the cubes from each slice. Cut as much bread as you can until you can't fit anymore into your pan (I'm not sure what size pan I used, but I fit about 2/3 of my loaf of bread). Put this bread into a large mixing bowl. 



Now combine all the other ingredients into another large mixing bowl. Mix until there are no lumps and all the ingredients are thoroughly mixed together into a fine liquid. 

Pour the mixture over the bread, and make sure each piece is thoroughly covered. Then pour the bread into your pan (there will be extra of the mixture, make sure that also goes into the pan).

Let sit overnight in the fridge. 



When you take it out, mix up the bread a little bit more to make sure each piece is coated somewhat equally. It's okay if there's still some liquid in the pan, but if there's a lot you should drain some of it out in order to make sure the pudding sticks better together in the over.

Cover the top of the bread pudding with brown sugar. Preheat your oven to 325 degrees, and cook for 45 minutes. Check on your bread pudding, see if it has "set" in the center (if you can make it jiggle, it hasn't fully set). If it hasn't, cook it in increments of five minutes until it does. Wait 2-3 minutes before serving.


Let me know if you try this recipe, I'm pretty proud of how great it turned out! 

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