Bread Pudding

out-of-the-oven-bread-pudding

I woke up this morning and walked into the kitchen. Looked around and saw the rest of the dinner rolls I made a few nights ago. I made a large batch and no one has really been home to eat them so I had more than half left. I don’t really like to freeze them so I was trying to figure out what to do with them. While I was making my tea it hit me… Bread Pudding!!!!

There is no real science to making bread pudding. It’s just bread and custard mixed together. So I didn’t really do much measuring but here’s what I did.

I broke the rolls up into chunks in a large bowl. It made probably about 8 cups or so of bread. In a large measuring cup I beat 5 eggs. To that I added 1 cup sugar and about 2-3 tablespoons cinnamon. (we love cinnamon) I mixed that up and then added a few dashes of vanilla and 6 cups of half and half and stirred it all together. You can used milk but I have 2 cartons on half and half I need to use up so I threw that in instead.

In the bowl with the bread I added a heaping handful of golden raisins I had and the rest of a bag of chopped walnuts.

Pour the custard mixture over the bread and mix well. It will be a little wet.

I spooned half the mixture into a buttered baking dish.

Now the best part…. I had a can of caramel apple pie filling and spooned that over the bread mixture then put the rest of the bread mixture on top.

Baked in a 350° oven for about an hour and let cool.

bread-puddiing

It is so nice served warm with a vanilla sauce or ice cream. I will be warming it up tonight and serving with vanilla ice cream for dessert.

Enjoy!

D 

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