Isn’t it funny how some of the simplest moments make for the most precious memories?
Growing up we were NEVER allowed to throw out the crust of the bread. We would cut them off and save them for my mom. Most of the time she would make croutons, which we used for salads and her heavenly soups. But, when we had a bunch of them left over she would toast them up and make the most delicious bread pudding.
- 3 cups of cubes and toasted bread. I usually use the crust of the bread and cube that up.
- 3 eggs
- 1/2 cup raisins are optional. If you like raisins add them otherwise you can totally omit them. (I use the tricolor ones)
- 1 cup sugar or to taste
- 2 cups milk
- 1 cup heavy cream
- 1/2 cup melted butter
- 2 tbsp cinnamon powder
- 1 tsp vanilla extract or almond extract
- Cube your bread and toast it. Set it aside in a buttered casserole dish.
- Whisk your eggs and add sugar, milk, melted butter, heavy cream, cinnamon and your extract.
- Fold in your raisins
- Pour this over the bread and let it soak up for an hour.
- Bake at 375 till golden brown
- I covered it for about 20 minutes then I removed the cover and finished baking it till golden brown. It took approximately another 15 minutes.
- Every over is different so please keep an eye on it.
- Serve with whipped cream and a drizzle of caramel.