Easy Bread Pudding Recipe Little Sweet Baker Using a rubber spatula, gently press down on the bread so all of it gets soaked into the egg mixture. cover and refrigerate for 1 hour or overnight. preheat oven to 350f. uncover the bread pudding and bake for about 45 minutes or until a knife inserted into the center comes out clean. let cool briefly before serving. When ready to bake, preheat the oven to 350f. bake uncovered for 35 40 minutes or until set. let cool while making the sauce. combine the butter, sugar, and milk in a small saucepan. cook over medium high heat until all the sugar is dissolved. remove from heat. slowly and carefully stir in the bourbon.
Easy Bread Pudding Recipe Layer half of the croissants into a 2.5 qt greased baking dish. sprinkle in half of your fresh berries. layer the rest of the croissants on top. in a large bowl, whisk together the milk, eggs, sugar, vanilla, almond extract, and salt. pour the mixture over the croissants. Grease an 8×8 inch casserole dish and set aside. cut bread into 1 inch chunks and spread evenly in the bottom of the casserole dish. in a large bowl, whisk together the milk, eggs, sugar, butter, vanilla extract, cinnamon and nutmeg. pour the mixture evenly over the bread, getting all the bread wet from the mixture. Grease a 9×13 inch pan, and set aside. cut bread into 2 inch cubes. in a large bowl, mix together bread cubes and pecans. place the mixture evenly in the pan. note: if using pecans, lightly toast them with butter in a saucepan on the stove for a few minutes first. in a medium bowl, whisk eggs and sugar. Preheat oven to 350 degrees, and use 1 tablespoon of butter to coat the inside of your 8 in. square baking dish. break your bread (i made larger pieces, rather than crumbling it up) in to the buttered baking dish. melt your remaining 2 tablespoons of butter, and drizzle over bread pieces.
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