Cheap and Easy Bread Pudding |
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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 2 |
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This is a great way to use up leftover Great Big Poufy Buns - I had three of them left over from the week and trimmed them up, cubed them and made a basic bread pudding recipe. I took it out of the oven as DH was leaving for work and he hung around while I packed it up for him. The whole house smells great! Switch up the ingredients to what your family likes! Ingredients:
4 eggs |
2 cups whole milk |
1/4 cup heavy cream |
2/3 cup sugar (use more or less depending on your sweet tooth) |
1 teaspoon vanilla extract |
3/4 cup raisins |
1 pinch salt |
2 tablespoons unsalted butter (plus more for baking dish) |
3 rolls (stale great big poufy buns great big poufy buns) |
Directions:
1. Butter a 7 x 11 baking dish.
2. Trim the dark crust tops off of the rolls and cut them into large cubes, about 1 1/2 inches.
3. Mix custard ingredients well and pour over the cubed rolls. Dot with butter Cover with plastic wrap and refrigerate several hours or overnight until custard soaks into the stale Great Big Poufy Buns.
4. Remove the pudding from the fridge and let it come to room temperature and then preheat the oven to 350*
5. Leave the plastic wrap on and then cover tightly with foil. Set into a hot water bath and bake covered for 40 minutes. Remove foil and plastic wrap and continue baking another 15 - 20 minutes or until a knife inserted in the center comes out clean.
6. Variations include orange zest, almond extract, citron, currants, what you like.
7. We like it plain but you can add a rum sauce at serving time if you like.
8. Easy, plain and yummy.
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