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.
Ingredients2 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.