Atop the microwave in the Convent kitchen sits a woven wicker bread basket that collects all kinds of interesting mixed bread goods. From soft white leftover sandwich bread to crunchy crusts of Italian loaves. Each time I pass the overflowing basket I think of all the ways bread could be used: stuffing for a nice chicken or pork roast, croutons for a great Caesar salad, or baked into a nice golden cheese strata. But the one idea that keeps presenting itself is old-fashioned Bread Pudding. Whether it’s spiked with Bourbon the way Thomas Jefferson liked it or simply seasoned with a touch of vanilla as I myself prefer it. It is almost always welcomed by anyone to whom it is offered!

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Classic Bread Pudding

SERVINGS 8servings CHANGE SERVING SIZE servings

COOK TIME 45mins

PREP TIME 15mins

READY IN 1hr

Ingredients

• 2 cups milk
• 1/4 cup butter
• 2 eggs lightly beaten
• 1/2 cup sugar
• 1 tsp vanilla extract
• 1 tsp cinnamon
• pinch of salt
• 6 cups bread cubed into roughly 1-inch cubes
• 1/2 cup raisins (optional)

Instructions

1. Preheat oven to 350ºF.
2. Heat milk and butter over medium heat until butter is melted and milk is hot.
3. Mix eggs, sugar, cinnamon and salt in a separate bowl and stir in bread cubes and raisins.
4. Stir in milk and butter mixture and pour into an ungreased pan.
5. Cover with foil and bake 40 to 45 minute or until a knife inserted in the middle comes out clean.

Serve warm with a dollop of whipped cream!

Classic Bread Pudding. To subscribe to the weekly Recipe blog from the Monastery Kitchen at the Community of Jesus click here: http://monasterykitchen.org/