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Easy bread pudding

November 24, 2014

I love treating my family to warm, yummy breakfasts, especially on cold days like those we've been having lately. Weekday breakfasts are usually eggs or something fast, but on the weekends I like to make things a little more special. Bread pudding is so easy and tasty, and I found a way to make it even easier! Now this is a regular request at my house, and it disappears in a flash!

The grocery store in one of the small towns in our area has a day-old bread rack, where they sell 16-ounce loaves of Pepperidge Farm flavored bread for $1.25. Seriously. I have been buying bags and bags of the limited edition fall flavors of caramel apple and pumpkin spice whenever I'm in the neighborhood, then I bring them home and pop them right in the freezer. When the mood strikes, I use them to whip up a tasty bread pudding. There's almost no preparation time involved, but the result is so tasty!

Easy bread pudding

1 16-oz. loaf raisin bread, or other fruit or flavored bread
2 14-oz. cans sweetened condensed milk
3 eggs
Raisins, fruit, and/or nuts, optional
Canned frosting or homemade glaze (see below)

Cube fresh or frozen bread and place in 1 1/2-quart greased baking dish. Stir in raisins or nuts, if desired. (For this batch, I used caramel apple bread, and added a diced apple.)

In a medium bowl, whisk together sweetened condensed milk and eggs. Pour over bread cubes, coating evenly.

Bake at 350 degrees F. for 25-30 minutes, or until a knife inserted in the center comes out clean.

Meanwhile, make glaze if desired. For this glaze, I melted together 2 oz. cream cheese and 3 Tbsp. butter, and whisked to combine. I added about 3/4 cup of powdered sugar, and enough milk to reach the desired consistency. Play around with the amounts of powdered sugar and milk until the glaze is the consistency you prefer.

 

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