When I first heard about bread pudding, I likened it to strange food combinations such as pineapple and cheese, or blueberry scrambled eggs (yes, people do eat those things). It wasn’t until I finally tried bread pudding, however, that I realized it was not only super tasty but easy to make. And in my book, those are two of the winning factors of a recipe worth making.
Recipe adapted from Mikey’s In My Kitchen.
- 4 cups bread, chopped into small pieces (I used a two bolillo rolls)
- 2 eggs, slightly beaten
- 2 cups milk
- 1/4 cup butter, melted
- 1/2 cup sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp vanilla
- 1/2 stick butter
- 1/4 cup sugar
- 1/4 cup packed brown sugar
- 1/4 cup whipping cream
- 2 tsp vanilla
Preheat oven to 350F. Grease an 8×8 baking dish.
In a bowl, mix together eggs, milk, melted butter, sugar, cinnamon, nutmeg and vanilla.
Pour chopped bread into the mixture and let the bread soak up the liquid for about 5 minutes. Pour soggy bread mixture into the greased pan and bake uncovered for 50 minutes or until golden brown.
Remove from oven and serve with sauce.
Combine sauce ingredients (except vanilla) in a saucepan.
Heat ingredients until melted, and bring to a rolling boil. Remove from heat and add vanilla. Drizzle on hot bread pudding.