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Since we make our own sandwich bread, we occasionally are left with the stale ends of bread that doesn’t get eaten before a new loaf is baked. Usually, our hens benefit and get an extra treat, but when I accidentally botched an entire loaf by dropping it right out of the oven, I couldn’t bring myself to give the chickens the whole thing. Enter: Bread Pudding. It’s so simple but the first time I told my kids I was serving it to them, they first scrunched up their nose…then they dove right in and everybody had two servings. We’ve eaten it as dessert, for breakfast, as a side dish for dinner…it’s become a family favorite!

Bread Pudding
1 loaf old bread, cubed into 1-inch pieces
5 eggs, lightly beaten
1 cup sugar
2 cups milk (whole milk preferable)
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Vanilla Sauce
1/2 cup butter
1/2 cup cream
1 cup brown sugar
2 Tablespoons vanilla

Preheat oven to 350F. Spray a 9×13 inch baking pan with cooking spray. Place cubed bread in baking dish. In a large mixing bowl, combine remaining bread pudding ingredients. Pour over the top and let soak for 15 mins. Place in oven and bake for 30 to 45 minutes, or until eggs are set. Meanwhile, prepare vanilla sauce. Put butter, cream, and brown sugar into a large saucepan and melt, then bring to a gentle simmer. Let cook for ten minutes. Add vanilla and stir well. Slice bread pudding and serve with warm vanilla sauce over the top.



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True stories of raising children, remodeling, braving the elements and plotting out life, all while living on a humble acreage in central Indiana.

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