Quick Vanilla Bread Pudding

There is nothing that says, "Welcome Home!" quite like the aroma of freshly baked bread pudding dancing through the air. Vanilla or Chocolate. They're both delicious!

In this post, I am sharing a recipe for Quick Vanilla Bread Pudding. I have to say however, I hardly ever use a recipe. Sometimes, I just mix the ingredients right in the dish I’m baking it in, and it still turns out perfect! Warm, creamy, and absolutely scrumptious!

The last time I baked Quick Vanilla Bread Pudding, we were splitting time between working in the garden and preparing dinner. I saw leftover biscuits as an opportunity to make bread pudding, so I quickly mixed the ingredients together, popped the pudding in the oven, set the timer, and headed back outside. Diligently working in the garden, our focus shifted until we nearly forgot about dinner. When the timer went off, it signaled us to head inside, clean up, and eat. But as we opened the door, something far more enticing than the timer grabbed our attention; the heavenly aroma of homemade bread pudding filled the air. Ahhhhhh! Comfort food at its finest!

Quick Vanilla Bread Pudding

Ingredients

• 4 cups of cubed day (or two) old bread (biscuits, French, or brioche, or work best)

• 2 cups milk (whole is best but 2% still works)

• 1/2 cup granulated sugar (or equivalent amount of preferred substitute - I usually just drizzle a little maple or honey instead of using white sugar)

• 2 large eggs

• 1 teaspoon vanilla extract

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon salt

• Optional: 1/2 cup raisins or other dried fruit, 2 tablespoons melted butter

Instructions

1. Preheat the oven to 350°F (175°C) and grease a 9x9-inch or similar baking dish.

2. In a mixing bowl, whisk together milk, eggs, sugar, vanilla, cinnamon, and salt until smooth.

3. Place the bread cubes in the baking dish and pour the custard over them. Press gently to ensure the bread absorbs the liquid, ensuring the custard is over the bread.

4. If desired, add raisins or other optional ingredients. (I've used craisins and warm, fall spices for variety. Yum!)

5. For optimal results, allow the mixture to sit for 10–15 minutes so the bread fully absorbs the custard.

6. Place in the oven and bake for 45–50 minutes, or until the top is golden brown. Do not overbake. The center should remain slightly soft and custardy. (If it's jiggly, it's just right!)

7. Sprinkle with a bit of cinnamon. Enjoy warm with a scoop of ice cream.

   - Leftovers can be stored in the refrigerator, but leftovers are rare!

You know what to say next! "Get in my belly!"

Quick Vanilla Bread Pudding

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May joy arise from the song you sing, as great as the depths of the gratitude from which it sounds. - Krystal Land

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