2 cups milk
4 cups bread scraps, in pieces
¼ cup butter, melted
½ cup sugar
Dash of salt
½ cup raisins
2 tsp. or more of cinnamon or nutmeg
Preheat oven to 350º. Spray a 1½ quart casserole. Place bread scraps in a large bowl. Scald the milk in a pan on the stove (heat just until bubbles form)—or you can microwave it in a glass measuring cup for 3 minutes—and pour it over the bread, stirring to blend. Stir in the remaining ingredients and pour mixture into the prepared casserole. Bake 40-45 minutes or until a knife inserted in the center comes out clean. Serve warm. Refrigerate leftovers. Serves 6-8.
The bread pudding in the photo has about ¾ cup coarsely chopped walnuts added, plus more walnuts sprinkled on top with additional cinnamon.
Another favorite version is Chocolate Bread Pudding—add ¼ cup cocoa powder with the sugar, and sprinkle the top with chocolate chips before baking. Lots of chocolate chips!
For Butterscotch Bread Pudding, use brown sugar instead of white and stir in/top the pudding with butterscotch chips.
You can change out the raisins for other dried/chopped fruits, and for a totally different flavor, you can omit the cinnamon and stir in the grated zest of a lemon.
You can substitute crumbled muffins, cornbread, or any sort of baked goods (even cookies!) for the bread in this recipe—just keep the total amount to 4 cups.
This recipe makes a very dense pudding. For more custard, add an additional cup of milk and another egg—and bake about five minutes longer.
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Charlotte Hubbard is the award-winning author of The Christmas Cradle, which released September 29 and concludes her Seasons of the Heart Amish series. She has two new series debuting in 2016—Promise Lodge in March and Simple Gifts (a spin-off of the Seasons series) in June.
She has also written a four-book series, Home at Cedar Creek/One Big Happy Family, as Naomi King.