Bread pudding has been one of my favorite desserts since I was a child. It’s not fancy and is typically only made when I have leftover biscuits, buns, or bread that need to be used. But it is one of the most satisfying dishes in my repertoire. Today, I changed up my normal bread pudding. I had already started tearing up my biscuits and then realized that I was completely out of milk. Well, darn! As usual, I decided this was a great challenge and decided to get creative. The result is the best bread pudding I’ve ever made – this sentiment was reinforced by my husband. He said, “This is the best bread pudding I’ve ever had!” With that kind of praise, I had to share the recipe with everyone.

INGREDIENTS:

About 6 cups of stale biscuits, buns, or bread (I typically use biscuits in mine because I like the taste and texture)
2 cans evaporated milk
3/4 cup light brown sugar, packed
3 eggs
2 Tablespoons butter, melted
2 Teaspoons vanilla extract
2 Teaspoons ground cinnamon

INSTRUCTIONS:

Cut or tear the bread into cubes or bite-size pieces and place into a large mixing bowl. In a separate bowl, whisk together the milk, brown sugar, eggs, butter, vanilla, and cinnamon. Pour the milk mixture over the bread, lightly mix, and let stand about 30 minutes.

Preheat oven to 350 degrees. Butter a 9 x 13 baking dish and pour bread pudding mixture into the dish, spreading to distribute evenly. Bake the bread pudding for about 30-40 minutes or until golden on top and a knife inserted in the center comes out clean.

Serve warm with Cinnamon Vanilla Sauce.

CINNAMON VANILLA SAUCE

1 1/4 cup Natural Bliss Vanilla Flavored Coffee Creamer
1/2 cup light brown sugar
2 Tablespoons butter, melted
1 egg
1 Tablespoon flour
Pinch salt
1 Teaspoon ground cinnamon
1 Tablespoon vanilla extract

In a heavy saucepan, whisk together all ingredients except the vanilla. Cook over medium heat, whisking frequently until the mixture thickens. Remove from heat and stir in the vanilla. Serve warm. Store the leftovers in the refrigerator.