We had a lot of stale bread in the fridge that had accumulated in a week or two, and instead of throwing it out or making croutons with it, I checked out Pinterest for recipes that include stale bread.
I had to find a recipe that worked for the ingredients I had at home as we are currently snowed in, and I didn’t feel like braving the snowy roads.
I found many recipes for bread pudding. Of course making bread pudding had come to my mind right away, but silly me thought you needed a pudding mix for it — which I definitely didn’t have in the house.
We aren’t pudding people.
So I kind of winging the whole recipe and even added a ripe banana to it. And it turned out yummy with half the ingredients of the original recipe.
Landon ate two servings once it came out of the oven. Kid approved, yes!
Here is my recipe for super-easy, yummy, gooey bread pudding.
Bread Pudding With Stale Bread and Ripe Banana
- 6 rolls or 6 slices of bread
- 1 ripe banana
- 3 eggs
- 3 cups of whole milk (I only had lowfat milk)
- 1 cup of sugar (I also used a bit of Xylitol)
- 1/2 cup maple syrup
- 1 tsp of cinnamon
- 1/4 tsp salt
- butter to butter the dish
- optional: I added 1 tsp vanilla extract and 1 tsp of chia seed/flax seed mix
- for a richer bread pudding, substitute 1 cup of heavy cream for milk
baking dish (mine is 8×12)
1. Cut the bread into cubes.
You want the bread to be almost covered with the mixture. I had to add another egg and more milk to have enough.
5. Then put the dish into the fridge for 15 minutes and start warming up the oven to 400 degrees F.
6. If all of the mixture soaked into the bread, add a little more milk.
7. Bake for 30 minutes or until the top springs back when lightly touched. You still want a little bit of moisture.
Or simply add maple syrup or whipped cream to the top.
I hope you feel inspired to make this easy dessert. Pin it for later and share it with others!
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