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When you have some left over bread, what do you do with it?

I woke up this morning hoping for something different from every day breakfast routine, rather than the toasted bread with cream cheese or a bowl of cereal. So I grabbed my old bread that I made before here and kept it in the freezer for another use, and what’s better than quick and sweet breakfast of bread pudding.

Almost any kind of bread can be used in bread pudding, but firm bread will bake up the best, like the french bread. And those with a slightly softer crust, rather than a very crisp crust, work well.
It came out creamy, soft, sweet, very rich, caramelly, ahhh… I love caramel pudding, do you?
I used a small oven dish, but you can use any size of pans. Serve it with some berry fruits or any of your favourite and more caramel on the top.

 

Caramel Bread Pudding

old bread
3 cups milk
3 eggs
1\2 cup sugar
caramel sauce
1 teaspoon vanilla
butter
dash of cinnamon
fresh fruits

Cut your bread into small cubes, put it on a sheet pan and toast it in the oven for 10 minutes (it’s better to toast the bread that way it will absorb the liquids very well and give you a good taste).
In a large bowl, beat the eggs with the wire whisk for 2-3 minutes until it’s frothy and bubble, add the milk, sugar, cinnamon and vanilla.
Butter inside a small ramekins (you can use any pan with any size this will work), place a layer of bread cubes drizzle some caramel sauce add another layer of bread and caramel.

Pour the egg mixture over the bread cubes, let it soak for a while, occasionally push the bread cubes down to coat with the liquid but not covered.


Place the ramekins in another pan filled at half with water (make sure the water reach only the lower half of the ramekins). Set the pan in a preheated oven at 350 f for 30 minutes.

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