Bread Pudding

This is one of my favorite winter desserts because I love eating it warm right from the oven.  It’s a great way to use up bread that may be a couple days old.  If you like chocolate, I strongly recommend adding it, because it becomes all melted and gooey when you eat the bread pudding warm.  I also like adding nuts to give it some crunch.  But these are all optional.


2 eggs
1 tbsp butter, at room temperature
3/4 cup sugar
2 cups milk
1 tsp vanilla
1/4 tsp nutmeg
1/2 tsp cinnamon
4-5 slices white bread (depending on how thick the slices are), cut into 1 inch squares
Optional mix-ins (I usually add these three, not to exceed 1 cup total): 1/4 cup raisins, 1/4 cup walnuts, 1/4 cup chocolate chips, small amounts of other things you like


1.  In an 8×8 glass pan, beat the eggs, butter, and sugar together.

2.  Stir in the milk, vanilla, nutmeg, cinnamon, and any mix-ins.

3.  Add the bread and stir gently so that all the pieces are covered.  Refrigerate for half an hour.

5.  Fill a 9×13 glass baking pan half full with water.  Put the 8×8 pan with the bread pudding in the 9×13 pan.  Essentially, you are surrounding the 8×8 pan with water so that it cooks nicely.

6.  Bake at 350 F for 1 hour.

7.  Serve warm or cold.  Store in fridge if there is left over bread pudding.


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