for 1-2 servings
2 ounces of bread, or about 1 cup, when cubed
6 1/2 ounces of half and half (or just six, or seven. Who cares really, you’re not going to ruin it)
3-4 healthy pinches of salt. Healthy. (Just keep in mind that you are seasoning almost 3/4 lb of food at this point and unless you’re willing to taste raw egg, you will have no idea how seasoned it is until you’re done.)
Freshly ground pepper.
The kitchen sink – for me, this means these usual suspects –
- The chicken timer is not an ingredient. He’s just photo-bombing as usual. I’m beginning to suspect he didn’t get enough attention as a child.
Lightly caramelized onions
1-2 ounces of cheese
I had some spinach that I forgot about that I should have thrown in
So first, preheat your oven to 375 and cube your bread.
Stale is best in that it soaks up more liquid, but fresh is fine.
Then add your eggs to your half and half in a big bowl and season them.
- This seems like a lot of half and half. It is. Speaking from experience, a creamy bread pudding beats an eggy bread pudding hands down.
Whisk thoroughly together and throw the bread cubes in.
Press down to get all the bread soaked. Let it continue to soak while you prep the other ingredients. Then stir your ingredients into your bread mixture.
Pour into a pan that’s been lightly buttered.
Bake for 30 minutes or until golden brown.
Encroach! (yeah, someone’s been consulting the thesaurus)