If you are unfamiliar with bread pudding, the easiest explanation for it is baked French toast. It is one of my father’s favourites so I have tried quite a few recipes.  Over time I have taking parts of different recipes and made it my own creation. I stick to a pretty standard recipe for the base but will change up the sauce or toppings depending on what I am craving.

For those in the same Lactose Intolerant boat as me, I will put in parenthesize the alternative ingredients that I like to use.

Ingredients:

• 1/2 loaf dried sourdough bread – chopped/ripped into bite sized pieces
• 1/4 cup melted butter (or margarine)
• 1 cup milk (or almond milk)
• 1 tbsp vanillla
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 2 eggs

Optional toppings ( I would not recommend ussing all of them, just which ever you would like):

• 1/2 cup raisins – plumped in hot water
• 1/4 cup shredded coconut
• 1 finely cut banana
• 1/3 cup brown  sugar
• 1/4  cup maple  syrup 
• 1/4 almonds or  walnuts

Steps:

1. Preheat your oven too 350 degrees
2. In  a large greased baking pan, distribute the bread pieces evenly 
3. in  a large mixing bowl combine milk, eggs, vanillla,  cinnamon, nutmeg,  and butter
4. If your preference is for your topppings to be mixed in, add them now to the liquid mixture 
5. Pour liquid mixtures over the bread
6. Add any desired toppings to the top
7. Bake  for 45-50 minutes

Let set for 5 minutes before  serving.

Can be served with ice cream, caramel sauce, or whipped cream (or cool whip).

Let me know what your favorite toppings are on your bread pudding!

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