Bread Pudding

I learned to like bread pudding long ago when I made it for a chain restaurant's breakfast buffet. I also learned not to order it off the menu or buffet unless I'd made it myself. Just knowing that restaurants made it from stale leftover bread made me a little leery of the contents. Home made bread pudding, however, can be a lovely comfort food: breakfast, snack, or dessert, depending on how you want to serve it.

Bread Pudding

2 1/2 cup scalded milk

1/4 cup melted butter

1/2 cup sugar

1 teaspoon cinnamon

1/4 teaspoon nutmeg

3-4 bread pieces, cut in chunks

2-3 eggs, beaten

Heat oven to 350 degrees. Place bread, sugar, & cinnamon in a baking dish (1 quart size). Add eggs, milk, and butter. Mix well. Place baking dish into a pan of water (1 inch deep) and into oven. Bake 20 minutes or until knife inserted 1 inch from edge comes out clean. Serve warm or cold with milk or cream.

I also diced one and a half ripe bananas into the mix. I had the bananas, and I remembered using leftover bananas that were too ripe for banana splits in the buffet bread pudding. Yum. Oh, and about a quarter cup leftover apple confit, too. Tasty!

I served it with whipped cream and coffee. Are you surprised? No, don't answer that. But try it; this is a good recipe for using excess bread and rapidly ripening fresh fruits, and a good comfort food as well.

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