breadpudding

Our breadmaker is… well… really darn old. I usually put a knife block in front of it while it’s running because the latch on the door doesn’t stay shut while it’s wobbling wildly during its mixing stages. Add the ricketyness to the fact that we got some new but not quite right paddles and I had me an ugly, underbaked loaf.

Thankfully, there’s no need to throw away imperfect homemade bread – add just a few things you probably already have in your house and you’ll have a lovely bread pudding.

This was so popular that the whole batch disappeared in less than 12 hours. Frankly, that’s only because I fought Mark off until Brie could get back from school. The recipe also came together quickly, which was great.

The only real drawback was I didn’t get a chance to properly photograph it after people realized it existed. This was my only other evidence:

IMG_20150701_042634240

4.0 from 1 reviews
"I Screwed Up the Bread" Pudding
 
Prep time
Cook time
Total time
 
Delicious bread pudding made from the remnants of a failed loaf of homemade bread.
Author:
Recipe type: Dessert
Serves: 6-8 servings
Ingredients
  • 1 sad loaf of bread.
  • 3 Tablespoons butter, melted
  • 1 cup mixed berries (optional, and frozen is a-ok)
  • 4 eggs, beaten
  • 2 cups milk or cream
  • ¾ cup granulated sugar
  • 1 teaspoon cinnamon
  • 1½ teaspoons vanilla extract
Instructions
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Tear bread into small chunks and toss together with berries in a medium sized baking pan.
  3. Pour butter evenly over bread chunks.
  4. Combine eggs, milk, sugar, cinnamon, and vanilla extra in medium bowl and wisk together well.
  5. Pour over bread chunks.
  6. Bake for 45 minutes or until firm (a little liquid in the center is okay, just make sure to give it time to set before serving).
  7. Let set either at room temperature for at least an hour before serving.
  8. Enjoy!

 

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Cat

Founder at Wendt Creative
Cat loves to eat tasty homemade things, yet isn’t terribly fond of the process of making them. She prefers recipes that take shortcuts when possible – without compromising flavor. Her dog, Cheeto, likes stealing her creations from the dining room table.

She lives in the Bay Area and cites her diverse background as her biggest influence: her visual artist mom is half-Chinese, half-Greek, and from Hawai’i; her film-loving, world-music curating dad is from Montana; and she lived in both California and Montana while growing up. She loves at least a little bit about virtually everything (Pokémon Snap included) and aims to be a Jane of all trades. By day Cat is a multiple-hat-wearing media person.

She is also allergic to felines.
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