This Sunday I made bread pudding for breakfast, so I thought I'd share this little special treat with you. It's been a while since I last posted a recipe here at the Little Old House blog, so here we go.
Bread pudding is a really simple thing to make: bread, eggs, butter, brown sugar, a splash of vanilla, and maybe a handful of raisins, for kicks and giggles. Together with some crispy bacon, sweet butter, and maple syrup this is top notch comfort food, especially when the weather is miserable (or to celebrate the sun after a cold and dreary week).
There are plenty of recipes for bread pudding out there, and because I usually wing it and don't have actual measurements for the ingredients I throw into it other than a general list of things that simply belong, this is not what this "recipe" is about.
It's about using the right bread. Traditionally bread pudding calls for stale bread. I have used plain wheat toast, whole wheat toast, Challa bread, but nothing, nothing, NO-THING turns bread pudding into the decadent, "one more spoon!" kind of treat than using croissants.
Croissants.
Use them.
For your bread pudding.
You won't regret it.
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