Leftover Classic: Bread Pudding with Vanilla Cream

After a week of being laid out, I'm back in the kitchen and doing my best to use up all of the leftover karaoke party foods before they turn. Tonight's mission: turning dry, stale buns into a rich, comforting bread pudding.

Butter a 9x13 oven-safe dish, chop all of your stale bread into large cubes and toss it in the shallow pan. This recipe works with french baguette, country loaf, kaiser buns, white or whole wheat loaves. Experiment before you compost.

Tonight I explore banana, raisins and leftover ricotta cheese. The good thing about a great basic bread pudding recipe is that you can span the savoury and sweet ingredient options and create your very own classic rendition.

Scoop your bread pudding, pour some vanilla cream all around and top it with a cherry, naturally.

 Great Bread Pudding with Vanilla Cream
Courtesy SouthernGma at allrecipes.com
Makes a 9×13 dish, serves 8

• 3 eggs, beaten
• 1 1/2 cups white sugar
• 2 tablespoons light brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 cup butter, melted
• 3 cups whole milk
• About 3 cups of stale bread, cut into cubes and toasted
• 1 cup raisins (optional)

• 1/2 cup light brown sugar
• 1 tablespoon all-purpose flour
• 1 pinch ground cinnamon
• 1 egg
• 2 tablespoons butter, melted
• 1 1/4 cups whole milk
• 1 pinch salt
• 1 tablespoon vanilla extract

1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9×13 baking dish.
2. In a mixing bowl, whisk 3 eggs, white sugar, 2 tablespoons of light brown sugar, 1/2 teaspoon of cinnamon, 1/4 cup of butter, and 3 cups of whole milk together, and gently stir in the bread cubes and raisins. Lightly spoon the mixture into the prepared baking dish.
3. Bake in the preheated oven until browned and set in the middle, 50 to 55 minutes; cover the dish with foil after 30 minutes to prevent excessive browning. Let the pudding stand for 10 minutes before serving.
4. For vanilla sauce, whisk 1/2 cup of light brown sugar, the flour, a pinch of cinnamon, 1 egg, 2 tablespoons of melted butter, 1 1/4 cups of whole milk,and salt together in a heavy saucepan until smooth. Heat over medium heat, whisking constantly, until thickened and the sauce coats the back of a spoon, 10 to 12 minutes. Stir in the vanilla extract. Pour sauce over warm bread pudding, or serve on the side in a bowl.

When the option is this or sawdust sandwiches, I will choose this each and every time. Enjoy! xo

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