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Saturday, December 24, 2011

Sweet Treats Saturday: Bread Pudding

With holiday dinners comes leftovers... lots and lots of leftovers. I always have so much bread and rolls left that the hubby likes to hint (over and over) that they would work great in the form of bread pudding.  It's so simple to make and just requires basic ingredients.  I am not a fan of raisins in my baking, so I swapped them out for pecans. You can do either - I think the crunch and flavor of the pecans was perfect with the texture of the bread pudding.

Bread Pudding
Recipe from Allrecipes.com

6 slices of day old bread or the equivalent in rolls
2 tbsp butter, melted
1/2 cup chopped pecans (or raisins)
4 eggs, beaten
2 cups milk
3/4 cup white sugar
1 tsp ground cinnamon
1 tsp vanilla extract

1. Preheat oven to 350 degrees F.  Butter an 8" square baking dish.
2. Tear bread into small pieces and place in baking pan.  Drizzle with melted butter.  Sprinkle with pecans (or raisins).
3. In a medium bowl, combine remaining ingredients and mix well.  Pour over bread and press down to cover completely so the bread can soak up the liquid.
4. Bake for 45 minutes or until the top springs back when lightly tapped.  Let cool slightly before serving (it's best served warm).

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