This classic bread pudding recipe is adapted from the Better Homes and Gardens cookbook. It is great for breakfast or as a dessert (served with a caramel sauce or whipped cream), and it's a perfect way to use up old bread. Ben and Annie requested the recipe after we served it during Christmas break.
4 beaten eggs
2 1/4 cup milk or cream
1/3 cup sugar
1 Tbsp vanilla
finely shredded orange peel from 1 orange
1/2 tsp cinnamon
4-5 cups of bread (torn into bite-size peices)
1/3 cup dried cranberries or raisins, optional
Preheat oven to 350*
Toss bread peices and cranberries/raisin together in a 2-quart baking dish.
In a large bowl, beat eggs, milk, sugar, vanilla, and orange peel. Pour egg mixture over bread.
Bake for 40-45 minutes or until puffed and a knife inserted near the middle comes out clean. Cool slightly before serving.
