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breakfast & brunch
breakfast
bread Pudding
There isn’t one thing we don’t love about bread pudding for breakfast. It’s easy, it’s
tasty, and it’s a great way to use up any stale bread. When you’re broke and you
can’t afford to let anything go to waste, it’s great if you can also find a creative way
to use your leftovers. So, if you happen to have an extra loaf of challah or brioche
around, feel free to use that. Otherwise, go ahead and use those leftover heals that
everyone refuses to eat.
LIST of INGREDIENTS
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5 to 6 cups of 2-inch bread cubes
2 cups milk
2 eggs, beaten
2 tablespoons unsalted butter, plus a little extra for greasing the pan
1 teaspoon vanilla extract
1/3 cup sugar
pinch salt
method of crafting
1. Heat oven to 350 degrees Fahrenheit. Use the extra butter to grease a 13 x 9-inch pan.
Fill pan with cubed bread and set aside.
2. In a microwave-safe dish, or small saucepan, melt the butter over low heat. Once butter
is melted, stir in milk, vanilla, sugar, and salt. Stir until cool. Add beaten eggs to cooled milk
mixture and whisk together well. Pour this mixture on top of the bread.
3. Bake for 30 to 45 minutes, or until custard is set but still a little wobbly. The edges of
bread should be slightly browned. Serve warm or at room temperature.
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