Looking for ways to use up leftover bread? Look no further! This bread pudding will clear out your breadbasket and works well using many seasonal (or frozen) fruits.
Makes 12 servings
- 6 cups bread (pro tip: leftovers are best and you can save and keep bread refrigerated until ready to use)
- 8 eggs
- 1 quart milk
- 1-1/2 teaspoons vanilla extract
- 1/2 cup sugar
- 1-1/4 cups frozen berries (or other fruit as desired)
- Cooking spray
Preheat oven to 350 degrees F. Cut or tear the bread into 3-inch pieces. On a baking sheet, toast the bread for 6-8 minutes.
In a large bowl, combine the eggs, milk, vanilla, and sugar. Mix well. Fold in the toasted bread and fruit. Refrigerate for 1 hour to allow the liquid to fully absorb.
Transfer the bread pudding mix to a 9×13 inch baking dish sprayed with cooking spray. Cover with foil and bake for 50 minutes or until the custard has set and the bread pudding is slightly firm to the touch. Remove from oven and cool slightly before serving.
Optional: serve topped with additional fruit, Greek yogurt, ice cream, or whipped topping.