Bread Pudding with a Crumb

Michele DeGagne

By
@Michele_DeGagne

This is a simple and delicious way to use up leftover homemade bread. I like to use Oatmeal Molasses Bread best, but Challah is also amazing. I am lucky if I get a bowl. I also have used different dairy. Whole milk, half and half, mixtures of low fat and cream, everything seems to work fine.


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Comments:

Serves:

6-8

Prep:

1 Hr

Cook:

1 Hr

Ingredients

4 c
bread, stale
4
eggs
2 1/4 c
light cream
1/2 c
sugar
1 Tbsp
vanilla
1/4 tsp
freshly grated nutmeg
1/2 tsp
cinnamon
1/3 c
dried fruit

CRUMB TOPPING

2 Tbsp
butter
1/4 c
flour
1/4 c
brown sugar

Directions Step-By-Step

1
Heat oven to 350 degrees F before baking.
Butter a 2 quart baking dish or equivalent oven safe container.
2
Cut stale bread into cubes. Any bread will do, but homemade or bakery bread is best.
3
Beat eggs and mix in cream, sugar, vanilla, cinnamon and nutmeg.
4
Put bread cubes in baking dish and mix in the dried fruit. Pour egg mixture over top. For best results let sit for 1/2 an hour AT LEAST. Overnight is much better.
5
Cut butter, sugar and flour for topping together to form smallish crumbs. Does not need to be perfect, but the butter should be even distributed for best results.
6
Sprinkle the topping over the bread and egg mixture.
7
Bake at 350 degrees F. for 45 minutes to an hour. A skewer inserted in the middle should come out fairly clean, but you don't want it too dry. There will be carry over cooking after letting it sit a few minutes.

About this Recipe

Hashtags: #leftovers, #milk, #Egg