This is another one of those recipes I am going to apologize for before I even start writing it. I don’t have exact measurements but my kiddos have been bugging me to write the recipe down..it’s my recipe for bread pudding.
This is a Grandma Kramer original and I learned to make if by trying and trying and from watching her. Over time, my recipe has adjusted a bit.
Take a casserole dish and spray it with cooking spray. Break 8 eggs into the bowl and beat them. Add 1 1/4 cups sugar, 2 teaspoons vanilla and a quart of milk. Beat that with the eggs. Next go through the cupboard and find all the bread ends and dried out pieces. You’ll need about 7. Break them up into the milk/egg mixture letting them absorb the milk. Stir. Add about 1 cup more of milk….
I just make sure that when I drag the whisk through the mixture, the mixture would still be pour-able..thick but pour-able. Cover. Put in the oven at 350 for an hour and 15 minutes. Stick a knife into to test if it’s done just like you would a cake. It will be really puffy and likely taller than the pan.
Sit and let cool. It will deflate and look like this.
In the early years I used to add cinnamon to the mix too but once I forgot it and everyone says they like it better without.
We don’t make any fancy glaze or sauce to go it. We just put it in a bowl and eat it like cereal. Some in the family add milk and Hubby even adds more sugar. It’s not fancy at all…just easy and uses up those undesirable pieces of bread in the cupboard.
So there you have it kids….(and blog readers) That’s my bread pudding recipe.