Bread Pudding

Bread Pudding

Stale dense bread such as leftover bagels or beer bread works best but any bread will do. This is my go to dessert when I have a bunch of leftover bagels that are too stale to eat; the best are cinnamon raison bagels.

4-5 stale bagels or 6-7 slices of regular bread

3 eggs

4 cups milk

1 cup granulated sugar

1 tablespoon vanilla extract

2 tablespoons of cinnamon

1 stick butter

1. Spray or butter up a 9×13 inch pan and pre-heat oven to 375 degrees. (Every thing for the bread pudding can be put together an refrigerated up to 12 hours before baking)
2. Tear up bread in large pieces and place in greased baking dish. (you may need a knife if the bread is particularly stale)
3. In a bowl, combine egg, milk, sugar, vanilla, and 1 tablespoon of cinnamon. Mix until eggs are beat and sugar has dissolved.
4. Pour liquid mixture over bread pieces. If the bread is quite stale let the mixture sit for an hour or so to soften up the bread.
5. Just before baking sprinkle 1 tablespoon (or more if you’d like) on the top of the soaked bread and cut the stick of butter into several pats, place the pats of butter all over the top.
6. Bake for 1 hour.
7. It should be huge and puffy when removed from oven. It will shrink immediately out of the oven. Let stand for 20 minutes.
8. Cut, drizzle with butter rum sauce (recipe to follow) and serve.