#breadpudding #breadpuddingrecipe


1 loaf of bread (16oz-20oz), torn into pieces. I used Sara Lee Artesano bread this time. My favorite is a vanilla brioche bread. I also use at other times: cinnamon swirl bread, raisin bread, other brioches, french breads and croissants.

◙ 1 14oz can of sweetened condensed milk
◙ 1/2 cup of very hot water (I had boiled mine and let it sit to slightly cool down)
◙ 3 eggs, lightly beaten
◙ 1 stick of melted butter (I did take just enough from that stick before melting to butter my baking dish)
◙ 1 cup of EVAPORATED milk (you may use regular sweet milk or to make it extra decadent use half & half or heavy cream, I usually do this during the holidays or if taking to a gathering)
◙ 1 TABLESPOON vanilla EXTRACT (I do NOT recommend imitation, the flavor will not be the same)
◙ 1/2 cup brown sugar, packed
◙ 3/4-1 teaspoon of cinnamon
Optional:
◙ 1-1/2 cups raisins (I used 1/2 cup each of golden raisins, regular raisins and currants) place in a bowl and cover with boiling water and allow to sit for about 30 minutes Drain and use.
◙ 1/2 cup coarsely chopped pecans or walnuts
◙ pinch of nutmeg (grind or grate your own if possible)

I also will make this same recipe using my apple pie filling, though that is for another video :D

Instructions: I like to use 3 day old bread for this. If you have fresh bread, simply tear or cut and then spread out on a baking sheet and place in a 350F (177C) oven for 10-12 minutes

To Make: Cut or tear the bread into pieces (I do not find it necessary to remove the crust) Place in a mixing bowl and set aside. In a separate mixing bowl, pour the sweetened condensed milk in along with the hot water. Whisk well to thin the sweetened condensed milk. Add in the beaten eggs, melted butter, evaporated milk, vanilla extract, brown sugar and cinnamon. Mix well. Add in the raisins and nuts if using, fold into the bread mixture. Cover and refrigerate for at least 30 minutes. Remember, you want the bread to soak up the liquid ingredients. If possible mix up the night before or the morning of and leave in fridge until ready to bake. When mixture is ready, Preheat your oven to 350F (177C) and butter (or cooking spray) a 9x13 baking dish, pour mixture in and carefully spread evenly.
Bake for 40-45 minutes (depending on YOUR oven) After it is done, allow it to rest for 15-20 minutes.
Top with a scoop of vanilla ice cream, whipped cream, Chantilly cream or a vanilla sauce. ENJOY!