Do you have leftover hotdog and hamburger buns from a weekend BBQ, a bit of unused baguette or what about the ends of the bread loaf noone wants to eat. Don't throw it out! Give them an extreme make-over and make bread pudding. Our bread pudding recipe is easy, delicious and inspired from a visit to the famous Opryland Hotel in Nashville where we enjoyed theirs. We have tweaked the recipe over the years to our taste, some would we "Northernized it". Best of all you can make this bread pudding with any kind of bread.
Bread Pudding Recipe
8 slices fresh or stale bread (about 6 cups)
1 1/2 tsp cinnamon or pumpkin pie spice
1/2 cup seedless raisins (optional)
2 tbsp melted butter
4 eggs
1/2 cup sugar
2 tbsp maple syrup
2 cups milk
1 tsp pure vanilla
Tear the bread into bite sized pieces in a 1 1/2 quart baking dish. Sprinkle with the cinnamon and raisins and drizzle the butter over it. Place in 350 degree oven and toast until light brown but well toasted. You may have to stir the bread once to make sure it is evenly toasted. Mix eggs, sugar, syrup, milk, and vanilla in a bowl and beat well. Pour over the toasted bread. Bake at 350 degrees for 30 minutes or until set. Serve warm. Makes 8 servings. If you want to get fancy add a dallop of whipped cream.
Still have leftover bread? Try making croutons by buttering the bread and cut into half-inch cubes. Place on shallow pan and brown in a hot oven, just turn them so that they do not burn. Serve with soup or salads.
Still have leftover bread...remember the birds.
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