Mom’s bread pudding
This recipe I got from my lovely mom. Ever since I was little I can remember loving her bread pudding. It’s so sweet and creamy and I know you’ll fall in love with it too. Any time I have leftover bread on the counter or in the freezer that I want to get rid of I make mom’s bread pudding. It is great warm or cold in the fridge and the great thing is it’s pretty hard to mess this recipe up.
You will need 10 to 12 slices of bread, 5 eggs, 4 tablespoons butter ,1 1/2 cup sugar, 1 teaspoon cinnamon and 2 cups milk.
In a large bowl, tear the bread into small chunks.
Pour in the sugar
and the cinnamon. Stir together.
Pour in the eggs and mix together.
In the 8×10 pan you are going to cook the pudding in melt the butter in the oven.
Yum… butter. Roll the butter around in the pan to grease the bottom.
Pour the remaining butter into the bread mixture and stir. Careful not to burn yourself!
Pour just enough milk to the mixture to make it look almost like a cake batter. You probably won’t use the full 2 cups.
This is what it should end up looking like.
Pour the batter into the greased pan.
Sprinkle cinnamon and sugar over the top and bake at 350 degrees for 45 minutes to one hour.
…and serve!
Mom’s bread pudding
10 to 12 slices of bread
5 eggs whipped
4 tablespoons butter, melted
1 1/2 cup sugar
1 teaspoon cinnamon
2 cups milk
Preheat the oven to 350 degrees.
In a large bowl, tear the bread into small chunks. Pour in the sugar and the cinnamon. Stir everything together. Add the eggs and mix.
In the 8×10 pan that you are going to cook it in melt the butter in the oven. Roll the butter around to grease the pan. Pour the leftover butter into the bread mixture and stir well.
Pour just enough milk to the mixture to make it look almost like a cake batter. You probably won’t use the full 2 cups.
Pour the batter into the greased pan.
Sprinkle cinnamon and sugar over the top and bake for 45 minutes to 1 hour.