Bread Pudding is a dish that you put together with some old bread (and by old I mean stale) and a few other easy ingredients, then something decadent and oh so delightful is made. When a loaf of bread or any leftover bread gets to those last and usually squished ends I’ll throw it in the freezer and wait until I get a collection of bread big enough to make some bread pudding.
When it comes to bread pudding it is a country staple, it’s all about using what you have and avoiding waste at all cost, because wasting does cost! Now growing up I enjoyed my daddy’s bread pudding with some raisins and peaches, that’s my traditional bread pudding.
Now I like to make all different kinds of variations of this soulful dessert but the one I am in love with making at the moment is my peachy- craisin bread pudding. So I basically just swiped out the raisins for craisins, which are dehydrated cranberries as raisins are dehydrated grapes, can you say YUM?! I can, this dessert is absolutely delicious. I also love the red color the craisins add to the dish.
I’m all about color in my food, and when I first tasted these little craisins I knew they would have to share the spotlight with my raisin included dishes, they make a great twist to the tradition. With all that said here’s what you need….
About 5 cups bread cubed.
I used some Italian hoagie rolls from the bakery they were sitting in my freezer from some left over sliders I made weeks ago but as you may already know fresh bakery bread can get molded pretty fast so I just threw it in my freezer, this is great way to preserve and reuse leftover and day old bread put it in the freezer and save it for when you need it, you can make bread crumbs for dessert or casserole toppings, croutons, dressing(stuffing whatever you call it) and of course bread pudding, don’t let it go to waste cause all those little waste equals big dollars.
1 Cup canned peaches cut-up
(I had a big can, drained the excess juice and scooped out my peaches into a measuring cup. You don’t want to get too much of the liquid from the can.
(I fortunately and not so fortunately I have relatively big hands for a woman, which is why you will probably rarely see them in my pictures, they can make the food look sort of small.. :)! Just eyeball it, plus you know how much you like!)
1½ cup milk
1 cup sugar
1 teaspoon vanilla
½ teaspoon nutmeg
1 Tablespoon butter
A Sprinkle of Cinnamon for the top
Pre Heat oven to 350ᴼ
In a 9ₓ9 in pan melt your tablespoon of butter in the oven just till melted and then spread across pan, you could also just spray with some Pam, either way you like.
Chop your bread into cubes, if you don’t have time to let them sit out just put them in the oven and let them toast a bit don’t over-do it, you just want a stiff texture which only takes about 3 minutes on 350ᴼ place on cookie sheet in one even layer, and toast for 3-5 minutes.
In a bowl whisk eggs, milk, nutmeg, vanilla, sugar.
Mix Craisins and peaches in a bowl along with bread. Now pour your wet mixture over the bread let sit for a few in bowl, place in buttered baking dish and add pudding. Press down into dish and sprinkle a little cinnamon on top let sit for another 10 minutes and bake in oven for about 45 minutes.