I had too many buns on hand, so decided to use some of the older ones to make a bread pudding. I know some people eat bread pudding with cream or ice cream for dessert, which I am not dismissing, but in our house, bread pudding is a weekend breakfast treat. You can make all sorts of flavours, like chocolate and banana, peach and nutmeg, cherry and almond, cinnamon and orange, or whatever you fancy. The last one I made was ginger and apple. The recipe fills a 9×13 pan.
8 cups cubed bread or buns
4 cups milk
1/3 cup brown sugar
1/3 cup sugar
2 tsp. vanilla
pinch of salt
1 tsp. ground ginger
1 apple, peeled and chopped finely
Grease a 9×13 baking dish. Add a layer of cubed bread. Add a layer of chopped apple, and another layer of bread.
In a smallish bowl, mix together the sugar and ginger until well combined (you want to incorporate the ginger with the sugar so you don’t end up with a lump of it floating in the milk for some unsuspecting taster to find… Ask me how I know this. 😉
In a larger bowl, beat the eggs, then add the milk, vanilla, salt and sugar mixture. Pour over the bread and bake in a pre-heated 350 degree oven for 45-55 minutes, until a toothpick inserted in the center comes out clean. Eat hot, warm or cold.