When I was dairy farming, my go to dessert was usually bread pudding simply because it was a good use of my never-ending supply of non-homogenized milk and free range eggs. The only other ingredients I had to bring to the table were sugar, vanilla and bread.
I typically always have a little day old bread to use in this recipe – be it leftover homemade loaf or homemade rolls…store bought Italian loaf or plain ol’ sliced bread that happened to get squashed on the ride home from the store.
Not only is this recipe a good use of ingredients that I have on hand, but it’s a light dessert that packs a punch of energy when you need it. It was perfect for those 4:30am milkings when I wasn’t quite ready for a heavy breakfast, but knew I needed a little something to get me through milking.
Mix it good.
If you’d like you can also prepare a Lemon Raisin Sauce to drizzle over top.
Here’s the recipe. I hope you enjoy it as much as we do!
Nana’s Bread Pudding
6 large eggs, beaten
4 cups half and half or milk
1 can evaporated milk or an equal amount of milk
1 1/2 cups sugar
2 teaspoons vanilla, if you’ve got it
1 1/2 cups bread pieces
Pour into an 8 quart oblong baking dish. Sprinkle with cinnamon and nutmeg. Bake at 350 for 40-45 minutes or until set.
Lemon Raisin Sauce
1 cup water
3/4 cup sugar
2 Tbl. lemon juice (about 1 lemon)
3-4 Tbl. butter
1/2 cup raisins, optional
Bring water, sugar, lemon juice and butter to a boil to dissolve sugar, add 1/2 cup raisins if desired. Drizzle warm sauce over Nana’s Bread Pudding.