Easiest Way to Make Perfect Bread Pudding

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The ingredients needed to make Bread Pudding:

1. Get Ingredients
2. Prepare 1 loaf day old bread
3. Make ready 3 cup milk
4. Get 1 can condensed milk
5. Prepare 1 tsp vanilla
6. Make ready 2 large eggs
7. Get 1 tbsp butter
8. Make ready 1 tbsp sugar
9. Make ready 1 tsp cinnamon

Equal parts creamy and textured, it makes for a great comfort food. Here are some of the best bread pudding recipes from the FN chefs straight to your. (Redirected from Bread Pudding). Bread pudding is a bread-based dessert popular in many countries' cuisines, made with stale bread and milk or cream, generally containing eggs, a form of fat such as oil, butter or suet, and depending on whether the pudding is sweet or savory. Bread pudding is so popular that almost every country has its own version of the recipe.

Instructions to make Bread Pudding:

1. Cut bread into large cubes. Set aside
2. In a large bowl, combine milk, condensed milk, vanilla, and eggs. You can add sugar, depending on your desired sweetness.
3. Butter a 10 inch pan, then arrange bread to fit in the pan. Slowly pour the custard mixture to soak the bread.
4. Let it soak for 30 minutes. Preheat oven to 300°F.
5. Bake for 1 hour or until slightly set in the middle and golden brown on top. Remove from the oven, then spread the butter on top.
6. Combine sugar and cinnamon. Sprinkle in top of the pudding.
7. Refrigerate for 6 hours or until completely set. Serve.

Bread pudding is a bread-based dessert popular in many countries' cuisines, made with stale bread and milk or cream, generally containing eggs, a form of fat such as oil, butter or suet, and depending on whether the pudding is sweet or savory. Bread pudding is so popular that almost every country has its own version of the recipe. One of the best things about this dessert is that it can be made using leftovers. Make sure the bread pudding is cooled completely Like most baked treats, bread pudding is usually done when you run a knife or skewer through the. It wasn't in my mother's rotation of recipes growing up, so the only other exposure I'd had to the dish was the occasional trip to a cafeteria-style restaurant with my.

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