I always like using old things to make something new. While I really to eat a slice of warm bread pudding because of how good it can taste, I really do love the fact that old bread is being used to make something so nice.
You can serve or eat bread pudding at almost any time of day. You can serve it for breakfast, serve as dessert for dinner, or serve for supper with some hot chocolate.
The recipe that I will be sharing with you eliminates all the complication in making bread pudding. I like simple recipes, and I think you will like this one too.
5 Slices Of Hardough Or Sliced Bread
1 Cup Raisin
1 Cup Sweetened Soy Or Almond Milk
2 Tablespoon Butter
2 Teaspoon Vanilla
2 Teaspoon Cinnamon Powder
You don’t want to be using whole slices of bread to make your pudding. So cut medium-sized or small squares out of the slices of bread and put in a container.
In a large bowl, add butter, cinnamon, milk, vanilla, and raisins. Combine them together properly. No sugar is needed as the raisins will add sweetness, and I recommend that you use sweetened milk.
Pour the liquid with raisins over the chunks of bread and combine it all together. Make sure all the pieces of bread get soaked with milk.
Prepare a baking pan by greasing with butter or cooking spray. Preheat oven to 350F. Pour the batter into the baking pan.
Bake for about 40 – 50 minutes. Just make sure to check it and confirm that the liquid is properly dried out before removing it from the oven.
After taking the pudding from the oven, let it cool and set for about 15-20 minutes. This cooling process will allow it to take on some firmness, so you can cut proper slices from it.
I like eating bread pudding chilled or warm. But if you are serving guest, you might want to serve this yummy pudding while it is still warm so they will get to enjoy all the textures and flavors while it is still fresh out of the oven.