By I love bread pudding. It is a simple dessert but it makes me super happy. I first discovered it in New Orleans and have been noshing on it ever since. Recently, my sister brought over some lemon blueberry swirl bread when I was feeling miserable from some nutty European super germ. It was tasty…but I couldn’t eat the bread fast enough, so I decided it might be fun to use it for bread pudding.
Ingredients
- 8 slices of stale bread, cut up into bite-sized pieces (optional – remove crust)
- 3 cups whole milk
- 4 Tablespoons unsalted butter
- 1 1/2 tsp. ground cinnamon (used in two steps)
- 1/2 cup plus 1 Tbsp. sugar (used in two steps)
- pinch of salt
- 3 eggs
Steps
- Preheat oven to 350ºF.
- In small saucepan over low heat, warm the butter, milk, 1 tsp. of cinnamon, 1/2 cup of sugar and salt, just until butter melts
- Grease 8-inch square baking dish
- Cut bread into bite-sized pieces
- Put bread in baking dish. Pour milk over it.
- let it sit for a few minutes, dunking pieces that appear dry.
- beat the eggs and stir them into the bread mixture
- Mix together remaining 1 Tbsp of sugar and 1/2 tsp. of cinnamon and sprinkle on top
- Place baking dish in a larger pan and pour hot water in (to about an inch of the top if the dish)
- Bake for 45 -60 minutes, until knife inserted in center comes out clean
Thoughts
So….I totally dumped all the cinnamon into the saucepan and then had to improvise. I’ve tried to bold, but just know if you do that, life does go on. I also only cooked for 45 minutes…it looked done, but next time around I’ll bake a for 50 minutes. Overall delicious and fun way to use up this bread. I thought the addition of the lemon and blueberries was a fun change from your traditional bread pudding.
