Growing up my mom made rice pudding. Hubby’s mom- she made bread pudding. When we got married I had no idea what bread pudding even was. I soon learned as Hubby would ask me to make it.
One day I watched his mom make it. There was no recipe and for the most part, there still isn’t. Watching was the only way I could learn.
Recently one of my kiddos asked where the recipe could be found. I heard a big groan when I said in my head. So my dear child-(and blog readers)- I am trying to put the bread pudding recipe down on paper…here goes.
Spray a casserole dish with cooking spray. Crack 8 eggs and put them in. Add 2 teaspoons of vanilla.
Beat them and add 1 cup of sugar. Mix again.
Break up eight slices of bread. The bread I use is typically the “butt” ends of the loaf or a couple left over pieces that are a little stale.
Add 2 1/2 cups of milk. Stir together.
Put in the oven for 70 minutes on 350 degrees. It will be REALLY puffy. Check it with a knife as you would a cake.
Grandma Kramer used to add cinnamon. At first I did too. One day I forgot it and everyone liked it even better. I quit using it after that.
I know many people make a sauce for their bread pudding. I never have. We all just scoop it into a bowl and add a little more sugar and milk…kinda of like cereal.
This is a great way to use up lots of eggs. It’s also a way to use up all the stale bread. It’s always been popular at my house!!