Dessert always seems to be a forgotten item on most St. Patrick’s Day menus. I thought about what I should make and considered the country … March in Ireland can be cool and damp. We also tend to be practical and do not waste much, so that led me to bread pudding.
Bread pudding is meant to be a way to use up old bread. Be creative in your bread choices. For this recipe I used some sourdough rolls, cinnamon bread, and leftover Brown Sugar Oatmeal muffins. Consider this recipe to be base, you add different flavors and match it to your menu.
Bread Pudding, based off of the Joy of Cooking
- 8 cups of bread (see note)
- 4 eggs
- 3 cups of milk
- ¾ cup of sugar
- 1 – 2 teaspoons of vanilla
- Cinnamon and nutmeg to taste
Butter a 2 quart baking dish. Tear the bread into small pieces place in the baking dish. Whisk eggs, milk, sugar and spices. Pour over the bread. Using a wooden spoon, smash the bread into the liquid. Let it set for about 30 minutes. Bake at 350 for about 45 minutes.