Bread pudding is a yummy way to use up the ends of loaves, stale bread, or less-than-perfect slices when you’re slicing up a loaf of bread for freezing.
This recipes is for my baking dishes. It’s a large quantity, but I have two teen-aged boys bottomless stomachs. To adapt the recipes for your home, select the baking dish you want to use and fill it with chunks of bread. Then, take the bread out of the dish and put it in a measuring cup so you know the quantity of bread your dish holds.
Then reduce (or increase) the eggs and milk proportionally, making sure that you have enough liquid to saturate the bread.
- 13 cups bread, ripped in to 1-2 inch chunks
- 3 tablespoons melted butter
- 3 beaten eggs
- 6-7 cups milk
- 1/2 cup white sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 1/2 cup raisins or dried cranberries (optional)
Preheat oven to 350.
Grease a large baking pan.
Pull bread into bite-sized pieces. Drizzle with melted butter. Mix in raisins or cranberries, if using.
Mix eggs, 6 cups of the milk, sugar, cinnamon and vanilla in a medium bowl, then pour over the bread chunks, pushing down on the bread to make sure everything is saturated with the milk mixture. Add more milk as needed to top up the level of the liquid.
Bake for 45 minutes. Allow to set for 20 minutes, then serve.