Bread Pudding

bread pudding

I don’t like to waste anything, so after I made the Salmon Tartines (see January 20, 2018 post), I had to figure out what to do with the bread crusts. I put them in a container in the fridge for a few days until it came to me. I could cut them up and use them in bread pudding! It’s delicious for breakfast or as a snack anytime.

Bread Pudding

4 beaten eggs

2 cups milk

1/3 cup sugar (I substituted agave syrup)

½ tsp. ground cinnamon

½ tsp. vanilla

3 cups (4 slices) dry bread cubes  (To dry the bread cubes, bake them in a 300 degree oven for 15 minutes)

1/3 cup raisins or other chopped dried fruit

In a mixing bowl, beat together eggs, milk, sugar, cinnamon and vanilla. Place dry bread cubes in a 8 x 1 ½ inch round baking dish. Sprinkle raisins or dried fruit over bread. Pour egg mixture over all. Bake in a 325 degree oven for 35 to 40 minutes, or until a knife inserted in the middle comes out clean. Cool slightly and serve warm.

 

 

 

 

 

 

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