Sunday, February 27, 2011

Easy Bread Pudding

The other night, Caenaan and I went to Famous Daves and used up an old gift card that we've had for a year. My friend Sarah was our server, so she hooked us up with lots of goodies, including some bread pudding to take home. Caenaan scarfed it for breakfast this morning, and I thought to myself, "I can make this, easy!." So I did. Since Caenaan and I will (hopefully) be moving into the new house this week, it was the perfect recipe to use up some more of our dwindling pantry.

Yesterday for breakfast, I made some pretty awful biscuits so I decided to use those. I also had some rolls that had been in my freezer since Christmas. Finally, there was a sad little hamburger bun shoved in the back of my refrigerator. These, combined with some other less-than-fresh ingredients, made a ROCKIN' dessert. I recommend it for anyone looking to clean out their fridge.

Easy Bread Pudding

1 cup sugar (I didn't even have this, so I used a cup of corn syrup)
5 large eggs (Only had one egg.... I substituted cornstarch. 2 T. Cornstarch + 1 T. Water or milk = one egg)
2 cup Milk (no milk... used expired Coconut milk. Shh.... don't tell Caenaan)
2 tsp Vanilla (I definitely had this. Have had a giant bottle for about 4 years)
3 cups old bread (I used 3 biscuits, 3 rolls and a hamburger bun - it was more than 3 cups)

1 cup brown sugar
1/4 cup butter, softened
2 cup pecans, chopped

Preheat oven to 350 degrees F.
Whisk together sugar, eggs, milk and vanilla in large bowl. Add bread. Let soak for 10 minutes.
Pour into greased 13X9 (or oval) casserole dish.
Crumble together brown sugar, butter and pecans. Sprinkle on top of bread mixture.
Bake for 45 minutes or until center is set.
Try not to eat the entire pan before your husband wakes up.