Wednesday, October 10, 2012

Vanilla Bean Bread Pudding

 Adapted from Shauna Sever's Pure Vanilla

Bread pudding is the quintessential revamp; it turns leftover loaves into something delectable. I had half a loaf  and three leftover naan. Perfect!

6 C cubed leftover bread
6 large eggs
2 C milk
3/4 C organic granulated sugar
1 T pure vanilla extract
caviar of one vanilla bean
2 T dark brown sugar

Preheat the oven to 350 degrees. Butter a baking stone. In a large mixing bowl whisk together the eggs, milk, granulated sugar, vanilla extract, and caviar. Stir in the bread and stir to coat. Let stand for 5 to 10 minutes, until most of the liquid is absorbed. Spoon the mixture into the prepared baking dish. Top with brown sugar and bake uncovered until the bread pudding is puffed and golden. Transfer to dish to a wire rack and let cool for 15 minutes before serving.


  1. Hi Camilla, congrats on winning the new Muy Bueno Cook Book, please get in touch with me regarding shipping, thanks :)

  2. I always love bread pudding. This one looks like a keeper! (I did a double-take with the caviar! I had never heard of that term with vanilla before.) :)


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