Bread Pudding

Sometimes we end up with a few extra groceries, and instead of wasting them, they can be turned into yummy desserts. Don’t throw overripe bananas away, but instead turn them into banana bread. The same goes for stale bread. After a family gathering, I ended up with leftover hamburger buns, and a few days later they were a little dry. Bread and buns that are less than fresh can be frozen for turkey stuffing, or it can also be turned into a yummy bread pudding.

Bread pudding is a classic. This history of Bread Pudding goes all the way back to the 11th Century in England, as a way to use up stale bread. There are similar versions in the Middle East that add both slivered almonds and raisins. Another popular aromatic is using 1/4 teaspoon nutmeg, with or without the cinnamon. Farm pantries without dairy cows are often stocked with canned evaporated milk, and 1 can of evaporated milk, with a bit of additional water to make the 2 cups work just fine. You can also use packed brown sugar instead of white sugar.

Bread Pudding

2 cups milk or light cream

3 eggs

1/2 cup sugar

1 teaspoon vanilla

1 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon allspice (optional)

5 cups bread pieces

1/2 cup raisins

2 tablespoons melted butter

Preheat oven to 350 degrees. In a large bowl mix together the milk, eggs, sugar, vanilla, and spices. In a buttered 3-quart casserole dish, add the bread, and raisins and pour the melted butter over top, and stir to mix. Pour the egg/milk mixture over the bread, and stir lightly to be sure all bread is covered. Bake for 40 minutes. Serve warm with ice cream or cold with whipped cream or caramel sauce.