Potato Bread Pudding

Similar to a cinnamon-filled bite of french toast, this bread pudding recipe is sure to satisfy your sweet-tooth. I personally LOVE bread pudding with a heaping scoop of ice cream. And I promise you, bourbon sauce on top doesn’t hurt either. What makes this recipe even more amazing is that it’s made from potato bread, making this dish gluten free! Warning: you may be a bread pudding addict after trying this recipe.

Potato Bread Pudding
Yield: 8 Servings

3 cups stale potato bread
2 cups milk
2 large eggs
1 cup granulated sugar
1 tablespoon vanilla extract
1/2 teaspoon cinnamon
4 tablespoons butter, melted and slightly cooled
Confectioners’ sugar, optional
Whipped cream, optional

1) Preheat oven to 350 degrees F.

2) Place stale bread in a bowl with milk and squeeze the bread with your hands until well saturated with milk.

3) With an electric mixer on high speed in a separate bowl, beat eggs with sugar until thick and pale (about 2 minutes). Stir in the vanilla, cinnamon and butter to the egg mixture. Add the soaked bread cubes to the egg mixture and stir well. Let stand for 10 minutes (so the bread can absorb the moisture).

3) Transfer the mixture to a greased (8 x 8) baking dish. Bake until firm, or until a knife inserted in the middle comes out clean, about 45 to 50 minutes. Let it slightly cool in the dish. Serve with ice cream.


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