Here at Pendle Hill, we’ve found that this light and fluffy bread pudding is great for dessert, and an excellent way to use up any stale bread or rolls.
- 6 slices day-old bread
- 2 tablespoons butter, melted
- 1/2 cup raisins and/or diced apples (optional)
- 3 eggs, beaten
- 2 cups milk
- 1/2 cup sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C).
Break bread into small pieces into an 8-inch square baking pan. Drizzle melted butter over bread. If desired, sprinkle with the fruit.
In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.
