Bread Pudding

This is such an easy and delicious treat! Your kitchen will smell like a dream in the process! Traditionally a dish to use up old bread and pastries, needing only kitchen staples to finish the job. You truly can use whatever bread you have on hand, as well as other add ins - in the photo I whisked some ricotta cheese & orange zest into the milk and egg mixture & topped with chocolate chips for a cannoli bread pudding. Use up that half pint of strawberries that won't make it much longer, add spices, citrus zest, raisins, nuts, apples, blueberries etc. The beauty of bread pudding is that it can be whatever you want or need it to be. And pro tip - it can also be a baked french toast that you serve with syrup on a sunday morning!

Simply add the bread and add to a large bowl - if you have more bread, no problem, just up your liquid amounts as well.

In a separate bowl, whisk all the other ingredients, then fold the 2 together. If your bread is not completely coated in the liquid - add a bit more milk and an extra egg, we dont want this too dry. I generally go for about a 1/2 cup of excess liquid once everything is folded together, so that there is a nice custard surrounding the bread. Since each bread will absorb liquid at a different rate, especially stale vs fresh, its nice to know what you're looking for!

You'll want to grease a 9 x 13 pan and pour your mixture in - this may be a bit much for this size, again depending on bread - you can always add a loaf pan as well! Bake uncovered at 350 for 45-55 minutes. Check at around 35 minutes and if it is browning more than you would like, you can cover with some foil to prevent further browning. For breakfast, serve with syrup. For dessert, serve with whipped cream! Enjoy!