Last Sunday, I hosted a baby shower for a dear friend at my home. And the following Monday, I realized I had made a terrible menu planning error and ended up with 3 extra baguettes along with 30 dinner rolls. But hey, when life gives you bread, you make bread pudding!
Bread galore!
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BREAD PUDDING RECIPE
Ingredients
1 cup sour cream
1/2 cup brown sugar, packed
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon pumpkin pie spice
3 large eggs
1 cup almond milk
1/2 cup raisins
4 cups baguette + bread cubes
Directions
1. Preheat oven to 350 degrees F. Grease an 13×9-inch baking dish with cooking spray or butter.
2. In a large bowl, whisk together the sour cream, sugar, vanilla, cinnamon, pumpkin pie spice, eggs and almond milk. Stir in bread, pressing down so the bread soaks up the cream. Cover and refrigerate for 6-8 hours.
3. Pour half the mixture into the prepared baking dish. , Sprinkle raisins evenly on top of the mixture, then pour the remaining bread to cover the raisins. Press on the top with a spatula to flatten. Bake for about 40 minutes, or until the bread pudding is puffed and golden and a knife inserted in its center comes out clean. Serve warm.
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I specifically opted for this recipe because in addition to my bucket of leftover bread, I also had a gallon tub of sour cream. Life can be so good sometimes.
Toss the bread in the cream...
Stir, press, stir, press, stir. Looks like creamy chicken!
Sprinkle on the raisins. I made a few batches in a cupcake tin to distribute out to neighbors.
If it looks like the a little burned, that's because I burned it.
Finished! Before, I had a shit ton of bread. And now, I have a shit ton of bread pudding that's even more carby and destructive than it ever was before. But damn, is it sooooo good!
Till next time!
~Eileen
PS. I still have 6 dinner rolls and 1/2 a baguette. What's next? Would love any suggestions!
