Bread Pudding

If you have old challah (or bread) that you want to repurpose, turn it into bread pudding! This is a simple and easy recipe that will save you from throwing out food.

Ingredients:

• ½ loaf of gluten free challah

• 2 cups of milk or non-dairy milk

• 2 tablespoons of butter or margarine

• 1/3 cup of sugar

• 1 teaspoon of vanilla

• Pinch of sea salt

• 2 eggs

• Cinnamon

• Nutmeg

• Cloves

Steps:

• Preheat oven to 350ºF

• In a small saucepan over low heat, combine milk, butter, sugar, vanilla, and sea salt and remove from heat as soon as butter melts

• Cut challah into two-inch cubes

• Butter (or spray) a 9x13 inch baking dish

• Place challah into greased baking dish

• Once milk mixture has cooled, add eggs and whisk

• Add cinnamon, nutmeg, and cloves to milk mixture, to taste, and combine (I used about one teaspoon of cinnamon, ¼ to ½ teaspoon of nutmeg, and 1/8 teaspoon of cloves)

• Pour mixture over bread and place in oven

• Bake for about 30-45 minutes, or until the edges of the challah have browned and the custard is set, but still a bit wobbly

• Sprinkle confectioners’ sugar and cinnamon on top. Serve warm