This easy bread pudding is quick, delicious and reduces waste by using stale bread! And is a perfect recipe if you’re drowning in eggs, but tired of quiche!
I hate throwing anything away – even if only to the chickens – so I love finding new ways to use stale or past-due things.
My very favorite, easiest, and tastiest white bread loaf recipe makes two loaves. And while we often eat both WAY too quickly, we sometimes have leftovers that can go stale.
We also drown in eggs from March to September, and while we’re an egg-loving family, there are only so many quiches, fritatas, scrambles, and egg-in-a-hole you can have before you need to change it up.
I love that this recipe uses at least 6 eggs – and doesn’t taste “eggy”.
Historic Bread Pudding Recipes
Usually when I’m looking for homestead cooking inspiration I turn to historic chefs. They didn’t have a choice but to cook the way that I try to – wholesome, fresh, in-season, local.
But even the Virginia Housewife’s recipe was too complex for me! (Although I’m definitely going to have to try it one day – boozy breakfast? Yes pah-lease!)
How to Make Bread Pudding
With this recipe, simply take 4-5 cups of stale bread and cut it up into bite-sized pieces. Bake until golden brown in the oven at 350 (about 20 minutes).
Once they are a little crunchy, put them in a greased baking dish. Thoroughly scramble 6-7 eggs with the milk, sugar and cinnamon.
Pour over bread. Dollop a few Tbsp of butter on top and pop in the oven for 25 minutes!
Feel free to mix this up by using cream, buttermilk, brandy, raisins, nutmeg…or serve over ice cream! Use sourdough bread (that you made with your own sourdough starter, of course!) or bagels or leftover rolls! Get creative!