Finally, a use for those leftover bread scraps
- ~6 cups stale bread, cubed
- 2 cups milk
- 4 eggs
- 2 tbsp butter
- Heaping 1/3 cup sugar
- 1 tsp vanilla extract
- 2 tbsp rum or whiskey
- Pinch of salt
- 1/2 tsp cinnamon
- Pinch of freshly ground nutmeg
Add milk, butter, sugar, salt, booze, cinnamon, and nutmeg to a small saucepan over medium-low heat. Stir just until the butter is melted. Allow to cool for a bit.
In a separate bowl, beat eggs. Pour into the cooled milk mixture, whisking constantly. This forms a custard.
Add bread cubes to an oven-safe dish and pour the custard overtop. Press down on the bread cubes to make sure they're all saturated with the custard. Let sit for half an hour. Meanwhile, preheat the oven to 350 °F.
Bake the pudding for 35-40 minutes.