Bread Pudding with a Crumb
By
Michele DeGagne
@Michele_DeGagne
1
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.
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
- 2 Tbsp
- butter
- 1/4 c
- flour
- 1/4 c
- brown sugar
CRUMB TOPPING
How to Make Bread Pudding with a Crumb
- 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
Course/Dish: Breakfast Casseroles, Puddings
