bread pudding

on fridays (given that i will be at home, and not out and about somewhere else) i usually stock up on ready to bake bread for the weekend’s blissful sunday morning. not always will i use this bread, and i often find it hard to throw it away. so i experimented with a version of this bread soufflé (and i think it’s time to finally share it indecently easy, measure-free recipe with you).

bread pudding

butter to grease
1 a few days old bread, or a ready to bake bread, pulled apart
2 cups milk
2 eggs
2 tsp. vanilla extract, and / or
1 vanilla bean, extracted, and / or
1 leaf of vanilla sugar *
1/4 cup brown sugar
maple syrup to serve

preheat the oven to 220 degrees. mix together the milk, eggs and vanilla extracts. grease an oven proof gratin pan. distribute the torn apart bread parts, and pour the milk-eggs liquid over the bread. let soak for approximately five minutes. sprinkle with the sugar. place in the oven and bake for about 15 minutes or until the bread mixture is slightly firm, golden-brown and crisp-looking on the outside. serve hot, with a drizzle of maple syrup on top.

* i’m a bit of a vanilla junky, so it might be i’m not really representative, but i honestly used all three: vanilla extract, vanilla bean and vanilla sugar. yep, i like my puddings super-vanilly…

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