Easy Bread Pudding Recipe

I was taking inventory of our fresh food supply and found that I had some bread that was getting stale.  The perfect opportunity to make a batch of bread pudding!  And a frugal way to use food that may be wasted.  I like to make bread pudding because it is so versatile, and it is a way to use up or remake food into something nourishing and tasty.  Here is my method in pictures:

First, preheat your oven to 350 degrees.  Then start tearing up any stale bread that you have, into a bowl.  You can mix and use any bread you have.  I have used white, wheat, whole grain, mixed grain, raisin muffins, whatever you have available.

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Then add enough milk to cover the bread, making sure that you push the bread down so that it soaks up the milk.

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After the bread has softened up, add a couple of teaspoons of cinnamon, a couple of beaten eggs, and some raisins.  You can vary this using the spices and dried fruits that your family likes.  You might try some dried cranberries, some blueberries, lemon rind, nutmeg, whatever you choose.  You can also add some chopped nuts if you like.

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Then mix this up well, and pour it into a greased casserole dish.  The one I use is usually about 1.5 quarts.  But I have made enough before that I needed to use more than one dish.  So use as many of any size baking dish that you have.

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Make sure that there is some liquidity to the mixture, as you can see in the picture above.  Place into your oven, and bake approximately 45 minutes, depending upon the size of casserole dish you used. I don’t time the baking exactly, but I keep an eye on it when it looks like it is close to done.

It should look something like this when it is done:

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It will be somewhat puffed up, but you can see that it is fully cooked.  It will collapse down as it cools.

This is delicious as a dessert, or I like to eat it for my breakfast.  Enjoy!

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