I just realized that, starting next year, I’ll be working throughout the summer! I am really enjoying the break from school so far, but I’ve been pretty busy with work. I’m working at two schools and absolutely love both my jobs. The downside is that they don’t allow for ample cooking and blogging time. My goals for the summer are to read through my Nikon D5100 manual, blog every other day, and of course, spend time doing some sort of physical activity (it’s always last on my list).
Because I’m busy with work and busy with vacationing, I don’t have a ton of time to spend in the kitchen. This calls for quick and easy dishes! I was craving something sweet, but didn’t have a lot of time to spare in the kitchen. Then it occurred to me…there’s nothing faster and easier than bread pudding! I have been making bread pudding for years – I could do it in my sleep! People ask for my recipe pretty often, so I’ve decided to share it with you lovely people. With some vanilla ice cream, this bread pudding dessert hits the spot.
Start with day-old white bread, then tear or slice it into small pieces.
After, it is just a matter of mixing and pouring! Pop it in a 350F degree oven for one hour. Even if I wasn’t craving it, I would bake bread pudding just for the sweet cinnamon smell that fills the apartment.
- 2 eggs
- 1 cup white sugar
- 4 cups whole milk
- 1/2 teaspoon ground cinnamon, and more for sprinkling
- 1 teaspoon vanilla
- 10 slices day-old white bread, cut into small pieces
- 1/4 cup butter, melted
- Preheat the oven to 350F.
- In a large mixing bowl, mix together the eggs and sugar.
- Add milk, cinnamon, and vanilla extract. Mix together.
- Spread the bread out evenly on a 9''x13'' baking dish. Pour the mixture over the bread.
- Drizzle the melted butter on top. Sprinkle the top with more ground cinnamon.
- Bake in the oven for 1 hour. Serve warm.