I added white chocolate chips and cherry chips to the bread pudding. I also like to serve it with some half and half over the top.
Old-fashion Bread Pudding (From: Moosewood Cookbook by Mollie Katzen)
- 3 to 4 packed cups cubed bread (ok if stale or frozen)
- 3 eggs
- 3 cups milk
- 1/3 c. sugar (more or less to taste)
- 1/2 t. salt
- 2 tsp. vanilla
Preheat oven to 350. Have ready a 9 x 13-inch baking pan.
Spread the bread in the pan.
Beat together remaining ingredients. Pour this custard over the bread.
Baked about 35 minutes, or until firm but not dry.
Serve warm or at room temperature.