I used a stale loaf of Italian bread to make this delicious, custardy bread pudding. This dessert can be customized to your tastes, add maple, chocolate, orange, almond, jams or jellies, whatever flavors you like to tweak it.
- 1 loaf of stale Italian Bread, cut into 1 inch cube pieces
- 8 eggs, I used Jumbo sized
- Zest of an orange, or a mandarin orange, whatever you have
- 2 cups of Half and Half
- 1/4 teaspoon Salt
- 2 Tablespoons Vanilla Extract
- 2 cups of Starbucks Non Dairy Almond Milk and Oat Milk Pumpkin Spice Latte Creamer, or any flavored creamer you like.
- 1 cup of Milk, I used 2 percent
- Cooking Spray for casserole dish
- 2 Tablespoons of butter, to dot the top
- Cinnamon sugar, to top the pudding
- Preheat oven to 350°.
- Spray your casserole dish, or Dutch oven with cooking spray.
- Slice stale bread into cubes. Set aside.
- Prepare custard: In a large bowl, whisk together eggs, zest, half and half, salt, vanilla, creamer, and milk.
- In large casserole or Dutch oven, layer half the cubed bread and pour in half the custard. Make sure each piece of bread gets soaked by the custard.
- Pour in the remaining bread, and the remaining custard. make sure the bread is evenly coated with the custard. Allow the bread to soak up the custard for 20 minutes.
- Sprinkle top of bread pudding with cinnamon sugar and dot with butter.
- Place lid on (or aluminum foil), leave lid ajar for steam to get in and out. Place a pan of hot water in the oven with the bread pudding to help steam the pudding.
- Bake at 350° for 45 minutes, remove lid (or foil) and bake for another 40 to 45 minutes, or until pudding is set and toothpick comes out clean.
- Serve warm, as is, or with your favorite dessert sauce, pure maple syrup, or even a scoop of vanilla ice cream.
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