I had a leftover loaf of Italian bread and decided to make bread pudding. The original recipe came from an old Betty Crocker Cookbook and as you can see from my photo below, I have changed it a little. I usually use regular white bread and put each piece through the toaster once and it’s fine. I use 11 slices. Today, I had this whole loaf of Italian bread so I decided to try that. I cut it into slices and baked the slices on a cookie sheet at 350 degrees for 8-10 minutes to dry out the bread and then made my recipe as usual. I cut the slices so they were a bit thicker than standard white bread so I ended up using about 9 slices total. This is not only a great dessert, but it smells so awesome while it’s baking!
Original Betty Crocker Recipe:
2 cups milk
1/4 cup butter
3 eggs, slightly beaten
1 tsp. cinnamon
1 tsp. fresh, ground nutmeg
1/4 tsp. salt
11 slices white bread, toasted or 9 slices Italian bread dried in the oven at 350 degrees for 8-10 minutes
Cinnamon and sugar to sprinkle on the top ( a couple of tablespoons)
Heat oven to 350 degrees. Heat milk and butter over medium heat until butter is melted and milk is scalded.
Mix eggs, sugar, cinnamon, nutmeg and salt in a bowl.
Tear up bread and stir into the egg mixture.
Stir in milk mixture.
Pour into ungreased 1 1/2- quart casserole. Sprinkle with cinnamon and sugar mixture. Place casserole in a pan of very hot water (1″deep). Bake uncovered until knife inserted 1″ from the edge of the casserole comes out clean, 40-45 minutes.
Serve warm by itself or with vanilla ice cream.