Prep: 1. Preheat oven to 350 and grease a 9x13 baking dish. 2. Cut bread into approximately 1 inch cubes. 3. If using fresh instead of day-old or stale bread, spread cut bread onto a baking sheet and bake for about 5 minutes to dry it out slightly (you don't want it to be croutons, just slightly dried out). Make: 1. In a bowl large enough for all the bread, whisk together sugar, eggs, milk and vanilla. Pour in bread and press down to submerge. Set aside for at least 10 minutes (or up to overnight in the refrigerator). 2. Mix together the brown sugar and butter. 3. Pour the bread mixture into the prepared baking dish and dollop the butter mixture over in several places. 4. Bake for 35-40 minutes until browned and bubbling.
This basic bread pudding is crazy good and is a great way to use up leftover bread. Every time we have leftover bread that goes stale we save it in the freezer until we have enough for bread pudding. This recipe is basic on purpose and can easily be changed up to make it your own! Try using non-dairy milk, heavy cream, Irish cream liquor, or eggnog instead of half (or all) of the milk. Add in 1-2 cups of chopped fruit (peaches, plums, pears, or fresh cranberries are some of our favorites depending on the season) or mix in 1/2-1 cup of jam or nuts in with the butter topping. For the chocoholics out there add 1/2 cup unsweetened cocoa powder to the milk/sugar mixture (or use chocolate milk) and add in 1/2-1 cup of chocolate chips. The possibilities are pretty much endless. You can also make a traditional whiskey sauce: Over medium heat melt 1/2 cup butter. Once melted whisk in 1/2 cup sugar, 1 egg, 2 teaspoons vanilla and 1/4 cup whiskey (or brandy, or dark rum). Pour over the finished bread pudding! Yum!!!