If you can tell by last week’s Recipe Wednesday (Pumpkin Coffee Cake) and this week’s, baby Hadley has been making her preference for sweets known around these parts. I made those two recipes two weeks in a row and told Jason the next weekend that my goal for the next week was to NOT make a 9×13 dish full of a dessert.
This is another one that might solve the world’s problems if everyone could just eat it at once. I’ve always been a huge bread pudding fan and when my aunt brought this to Christmas dinner I thought it might be time for Jesus to come back. But by the time I got to dessert I was stuffed and so didn’t get to enjoy the portion that I would have liked to so I made it myself in January! Fantastic and ridiculously easy!
(**I don’t know where this recipe originated and haven’t been able to find it online but if you know please let me know so that I can give proper credit. I definitely didn’t make this one up but it’s about to become a staple at our house!)
Vanilla Bread Pudding
Makes a 9×13″ baking dish full to the brim of bread pudding
16 slices (or a loaf) of bread
1 stick Butter, melted
3 Eggs, beaten
2 c Sugar
1 t Vanilla
1 quart Milk
1 – 2 t Cinnamon
(1) Preheat oven to 350 degrees.
(2) Butter a 9×13 baking dish.
(3) Tear bread into pieces and place into dish.
(4) Mix next five ingredients in a bowl. Pour over the bread, making sure that all the bread is fully saturated.
(5) Sprinkle with cinnamon and bake for 1 hour.
6 oz White Chocolate Chips
1 stick Butter
1 c Powdered Sugar
1/2 t Vanilla
6 t Water
(1) Mix chocolate chips and butter and microwave for two minutes. Stir to melt any remaining butter.
(2) Add other ingredients and use a mixer or a whisk to make it smooth.
(3) Spread over hot bread pudding when it comes out of the oven.
