Bread Pudding

Two posts ago, I made a loaf of challah bread for stuffed french toast. I had a quarter of the loaf left over after making the french toast so I refrigerated the bread for my family to eat. Days later… still two slices left. What to do with 2 slices of thick bread…. bread pudding anyone??

Never made bread pudding before, but I’ve tried it at restaurants. I found this easy looking recipe from and just scaled it down to use 2 slices of bread.

Bread Pudding

  • 2 slices day-old bread
  • 2 teaspoons margarine, melted
  • 2 tablespoons and 2 teaspoons raisins (optional)
  • 1 egg, beaten
  • 2/3 cup milk + 1 tbsp
  • 1/4 cup white sugar (I used splenda)
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon vanilla extract

1) Preheat oven to 350 degrees F (175 degrees C).

2) Cut bread into small cubes and put into baking dish. Drizzle melted margarine over bread. If desired, sprinkle with raisins.

3) In a mixing bowl, combine egg, milk, splenda/sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.

4) Bake in the preheated oven for 25 minutes, or until the top springs back when lightly tapped. Top with a sprinkle of cinnamon & sugar and enjoy.

Not bad for a dessert that takes less than 10 minutes to prepare. Good flavor and not too sweet, however, I personally would have preferred more cinnamon flavor and maybe a touch of nutmeg.. next time. My mom said it was missing some whiskey sauce to drizzle over top too? No idea what she’s talking about, but I’m sure a caramel sauce or any other sweet sauce would pair nicely with this dessert. Honestly, I think the weather is still too hot to fully enjoy this dessert… it would probably fare much better in the cool fall/ winter months.

PS – Happy Birthday C =]

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