Bread Pudding, elevated Bread and Milk!



Making bread pudding for me is one of the easiest things to make. It can be made from left over bread of any white bread verity, hamburger buns, a heal left over from a loaf of bread or even from a leftover plain bagel. And yes, I have been know to mix them all together.


My parents visited me for a few days this past week and this was what my dad requested. So I decided I would actually write down the recipe I usually just eye ball the ingredients and it all just works.

So for dad, on the first anniversary of, here’s bread and milk at a slightly elevated level.


Bread Pudding

12 slices day old white bread, torn into small pieces

1/2 cup raisins

2 teaspoons vanilla

2 cups milk

Two eggs

1/2 cup two eggs

1/2 cup sugar

1/2 teaspoon cinnamon

2 teaspoons melted butter, plus more for buttering ramekins

Pinch of salt

Combine milk, eggs and vanilla, whisk to encorporate.  Add sugar, salt, cinnamon, raisins and torn bread. Allow to soak for about 15 minutes. Pour into buttered ramekins. I used small cast iron skillets. Drizzle melted butter on top of each ramekin.

Bake for 20-25 minutes at 375 degrees.

Serve warm with a splash of cream on top. Makes four serving.

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