Bread Pudding

A delicious recipe for bread pudding. This recipe is not overly sweet. I have had some really yummy, heavy bread puddings before that were loaded with butter and sugar, and while they were tasty, I could only eat a bite or two because they were just too sweet. This recipe is just the right amount of sweet and can even be eaten for breakfast for a treat. If you like your bread pudding heavier and sweeter, please feel free to adjust the amount of butter or sugar.

Servings: Makes a large 9×9 casserole dish

Ingredients:

14 slices bread, stale bread works best. You can use any variety of bread. We like to use a 5 grain loaf from the deli at Ingles because it has all the yummy grains in it. 

7 tbsp butter

8 eggs, beaten well

2 cups whole milk

2 cups heavy whipping cream

2 cups white sugar 

3 tbsp vanilla flavor

3 tsp cinnamon

1 cup pecans

1/2 cup raisins

Honey

Instructions: 

Preheat oven to 350 degrees. 

Spread butter over 9×9 glass baking dish. 

Pull apart bread and place in your glass baking dish. Sprinkle with raisins and pecans if you choose to use these. 

Melt remaining butter in microwave safe measuring cup in the microwave. Pour over your bread pieces. 

In a separate large bowl, beat eggs. Add milk, cream, sugar, vanilla, and cinnamon. Mix well. Pour over bread, raisins and pecans. 
Drizzle top with honey.

Bake at 350 degrees for 1 hour. Check after 45 mins due to oven times that vary. Bread pudding will be done when excess moisture is gone and bread springs back to touch. 

Serve warm with ice cream and a drizzle of real maple syrup or as a cooled sweet treat. Pairs great with coffee on a cool evening. Can make ahead and heat for breakfast for holiday gathering. 

For those of you who look visuals!

For those who like visual instructions.