Bread pudding is my favorite dessert to eat and to make- because it’s so easy! My secret? Hot dog buns. Yep, hot dog buns. Everyone always has left over hot dog buns, and the key to bread pudding is left over stale bread. This recipe was inspired by my Aunt Maxine.
6 Stale Hot Dog Buns
3/4 Cup Sugar
1 Tablespoon Vanilla Extract
1 Teaspoon Cinnamon
1/2 Cup of Berries (you can use fresh or frozen)
The night before I make bread pudding, I rip up the hot dog buns into bite size pieces and lay them out on a baking sheet overnight. (If I forget- I crisp them in the oven for a couple of minutes.)
Once the bread is stale- toss it into a baking dish. I found this adorable heart shaped one at Sur Le Table. But any dish around 8x8in will do. Preheat the oven to 350.
Whats great about this baked good– is that it’s not an exact science like ALL other baking, so don’t worry if it’s not perfect! Mix together the eggs, egg yolks, half & half, sugar, cinnamon and vanilla extract.
Place the baking dish with the torn buns in a larger baking dish- pour in the egg mixture and add berries. I used a mixture of raspberries and black berries.
Once all the ingredients have combined and the bread is moist, pour boiling water into the large baking dish until it reaches halfway up the small dish.
Cover with aluminum foil and bake for 45 minutes. Uncover the pudding and continue baking for 15 more minutes until the top browns and bounces back when you touch it.
This recipe is delicious fresh out of the oven and cold for breakfast in the morning. No matter how you serve it, it is always a guaranteed crowd-pleaser. Enjoy!