Wednesday, June 29, 2011

Extra Yummy Bread Pudding

Warm bread pudding is great for breakfast or dessert.


This recipe came about because I had no idea what to do with the leftover hamburger and hotdog buns after a BBQ.  I always have leftover buns… never fails!  The kids where not to keen on hamburger bun PB & J’s.  My 3 year-old just could not handle the fact that her bread was a bun and not a slice of Wonder Bread. 

So I thought to my self… self what are we going to do?  I am sooo tired of making these leftover buns into dried breadcrumbs or feeding them to the ducks.  Then bread pudding popped into my head!  I wonder, can you make bread pudding with hamburger and hot dog buns?  Can I get over the fact that I only use hamburger and hotdog buns for what they were intended?  And the answer is YES!  Let me tell you, my whole family, including the 3 year-old, LOVED this hamburger and hotdog bun bread pudding!  The entire 9 x 13 pan was gone in a day!


In this recipe I used 5 1/2 hamburger buns and 1 hotdog bun for a total of 6 whole buns and a half a bun, but you can use any combination of buns or bread as long as you end up with 12 1/2 individual pieces of bread.  (One whole bun equals two individual pieces of bread) 

Raisins, these are optional, but I beg you to give them a try in this bread pudding recipe.  My 13 year-old VERY much DISLIKES raisins and avoids them at all cost.  But this time, she ate every single one of them in the bread pudding.

As for the can of evaporated milk in this recipe… I am so glad I used it, I think it gives the pudding a creaminess that it needs, but I only added to the recipe because as you can see in my picture I was really low on milk and needed something to get me to the amount of liquid that I needed.

Ok, so here is the recipe.


Please see “Introducing Digital Recipe Cards” for printing instructions and gift ideas.

If you would like your own free blank recipe card template as pictured above please visit Shabby Princess.

This is a very easy recipe.  Preheat oven to 350 degrees F. Spray a 9x13 inch glass pan with cooking spray.


Cut bread into one inch cubes and place into pan.  Drizzle melted butter over bread. If desired, sprinkle with raisins that were soaked in rum or water mixed with rum extract and then drained.


In a medium mixing bowl, combine eggs, milk, sugars, cinnamon and vanilla.  Wisk until well mixed.  Pour over bread, and lightly push down bread with a spoon until bread is coated with the mixture.  Let the pan set for 10 minutes on the counter to allow the bread to soak up some of the mixture.


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


Serve warm and enjoy.


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