People say I make the same mistake as many food bloggers and tell a story, journal, or have the feels, and all they really want is the recipe. Meh. Scroll down. It’s not that difficult. 😀
I love a good Bread Pudding. Slightly firm, blended flavors, practically melts in your mouth. This one is mine. I hope you like it.
Bread Pudding
Equipment
- 9×13 glass baking dish
- large mixing bowl
Ingredients
- 3/4 loaf Bread, torn into chunks – Grandma Sycamore, or Challah, etc, about 20 oz give or take (very forgiving)
- 3 cups milk – whole or 2%
- 4 eggs
- 2 tsp Vanilla
- 2/3 cup Sugar
Instructions
- Tear bread into small to medium chunks
- Butter a 9×13 glass baking dish. You can use other sizes or kinds of dish, but the baking time will have to be adjusted.
- In a large bowl, mix together all the ingredients, other than the bread
- Add the bread chunks to the liquid in the large bowl, and gently stir or fold into the liquid. it should get it all wet, but do not overmix. It should be chunky and not an even mixture; as long as it all gets wet, it will be good.
- Pour the mixture into the buttered dish, and spread it until even. It will be goopy. Cover with plastic wrap and leave on the counter for an hour.
- About ten minutes before the mixture has sat for an hour, preheat your oven to 325 degrees (160 for those using metric)
- Remove the plastic wrap and bake for one hour and forty minutes, or until the tops is golden brown and an inserted fork comes out clean.
- Cool until room temperature, then cover again with plastic wrap.
- While it can be eaten immediately, it is far better if you refrigerate for two days.
- Slice into portions, and heat up (microwave for 40-50 seconds usually does it). Serve with caramel sauce (not included in recipe) and whipped cream.