Bread Pudding

Every week end for the last few years (well for at least 10 years!!!) breakfast was either french toast, pancakes or waffles, not too bad you'll tell me!! But it was time to add another friend to the list. This bread pudding is so easy to make and so delicious that I have been making it at least once a week. In this last one I used challah bread, but I made it with leftover brioche and with croissants as well. It's not the most friendly breakfast out there, but O so delicious!!

Bread pudding :

• 10 thick slices of challah bread
• 1/4 cup of melted butter
• 1/2 cup golden raisins
• 5 large eggs
• 3/4 cup granulated sugar
• 2 tsp. pure vanilla extract
• 1/2 tsp. ground cinnamon
• Pinch of ground nutmeg
• Pinch of salt
• 4 cups of milk

Preheat oven to 350 degrees F.

Cut your bread into small pieces into an 9 inch by 12 inch baking pan. Drizzle melted butter over bread. Sprinkle with raisins.

In a mixing bowl, combine eggs, milk, sugar, cinnamon, nutmeg and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.

Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

And enjoy either for breakfast or dessert!!