Bread Pudding

Here’s a basic bread pudding recipe using any bread you have around (even if it’s stale). As Rosetta did, you can also use up leftover rolls or muffins, as long as you measure out 4 cups. You can also substite other dried fruits, and add nuts to taste.

2 cups milk
4 cups bread scraps, in pieces
¼ cup butter, melted
½ cup sugar
2 eggs
Dash of salt
½ cup raisins
2 tsp. or more of cinnamon or nutmeg

Preheat oven to 350º. Spray a 1½ quart casserole. Place bread scraps in a large bowl. Scald the milk (heat just until bubbles form) and pour it over the bread, stirring to blend. Stir in the remaining ingredients and pour mixture into the prepared casserole. Bake 40-45 minutes or until a knife inserted in the center comes out clean. Serve warm. Refrigerate leftovers. Serves 6.

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