Bread Pudding

It’s a bit unusual for me to have bread in the cupboard long enough to get stale. If you’re looking at an old chunk of Calabrese and French toast doesn’t tickle your fancy, perhaps this tasty, comforting bread pudding will do the trick.

9” chunk of stale bread
4 eggs
1 c cream
1 c milk
1 c brown sugar
1 t cinnamon
1 t vanilla
1/2 c raisins
1/2 c blueberries

Beat the eggs and sugar, adding the remaining ingredients and mixing well. Slice half a loaf of stale bread into aprox 1 inch slices and break into chunks. Submerge the bread into the egg mixture and let it soak for 10 minutes. In the meantime, heat your oven to 350 F and butter a 9 x 9” backing dish. Transfer the soggy bread mess into the dish and bake for 1 hour or until the egg has set.

Many recipes call for a tablespoon or two of rum, brandy or liqueur. Being a teetotaler I didn’t have any alcohol on hand but I suspect it would add a depth of flavour and make me feel extra fancy. I think I’ll experiment with different fruits as well — diced apple? Dried fruit?

Serve this pudding with fruit salad, bacon and boiled eggs for a banging sleep in breakfast.

3 Comments

  1. Troy says:

    Thanks to Christie for putting me on to the blood oranges at Superstore 🙂

  2. Nicole says:

    David and I had this for breakfast today!! Super Yummy! Thanks for the recipe 🙂 We were too lazy to prepare it in the morning so we made it last night, kept it in the fridge, and then just baked it this morning and it turned out beautifully!

  3. Troy says:

    awesome!

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