Classic Bread Pudding
2 cups loosely packed cups sturdy bread, cut into cubes (2-3 slices)
2 tbsp raisins
1 tbsp butter
1 egg, beaten
½ cup milk
3 tbsp sugar
¼ tsp cinnamon
¼ tsp vanilla
Toss bread and raisins in an oven-safe 4 cup casserole.
In a small bowl, mix butter, egg, milk, sugar, cinnamon and vanilla. Pour over bread and toss to combine.
Bake at 350℉ for 20 minutes or until a knife inserted in the center comes out clean.
Serve warm or cold. Drizzle with caramel sauce if desired.
3 servings, 260 calories per serving
Hack: Any type of sturdy, plain bread can be used for bread pudding. Stale bread works as well but wait at least 30 minutes to bake so the liquid can soften the bread.
Hack: Assembled bread pudding can be stored, covered, in the refrigerator for up to 12 hours before baking.
Hack: Store leftovers in the refrigerator for up to 5 days or frozen for up to 3 months.