Bread Pudding

Occasionally, I will bake a bread and not get around to eating it while it is in its prime.  My mom makes the a great bread pudding, and this is adapted from her recipe. The only real change is that I use a home made loaf of very crusty bread and bake it in a piece of cast iron, one hour covered and one hour uncovered (using the deep end of the lodge combo cooker). 

This is delicious. Unlike Mom’s the edges and top are crunchy. The middle is moist and the whole thing is just delicious. 


Bread (large loaf)

1 stick of unsalted butter

1 1/2 cups of sugar

2 eggs

1 quart of skim milk

2 Tbs Vanilla



In a large bowl (I used a 12 quart cambro container) tear up the bread into 1 inch pieces. 

Melt butter (I used a stainless steel bowl set on top of a saucepan with boiling water). You  can use the microwave. I also dumped in a couple tablespoons of cinnamon at this point. 

Mix eggs, milk, sugar and 2tbs vanilla. 

Sprinkle cinnamon over the mixture, mix it up again and add cinnamon again and mix. Note: there is a cinnamon theme here. Turn the oven on to 350 while it heats, keep stirring the mixture to make sure you have all of the bread soaking and softening. 

Pour into buttered cast iron pan (or baking dish) and bake at 350 for 2 hours.  I covered the dish with the combo cooker lid for the first hour and baked uncovered the second hour. 


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