Bread Pudding with a Crumb

1
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.

Rating:
★★★★★ 1 vote
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

Step-By-Step

1Heat oven to 350 degrees F before baking.
Butter a 2 quart baking dish or equivalent oven safe container.
2Cut stale bread into cubes. Any bread will do, but homemade or bakery bread is best.
3Beat eggs and mix in cream, sugar, vanilla, cinnamon and nutmeg.
4Put 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.
5Cut 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.
6Sprinkle the topping over the bread and egg mixture.
7Bake 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 Bread Pudding with a Crumb

Hashtags: #leftovers, #milk, #Egg