We call this 'Granny's Sweet Tooth Saver' because it's simple and disappears in minutes!

Bread pudding has always held a special place in my heart. Growing up in the Midwest suburbs, my mom would whip this up whenever we had leftover bread. It’s a sweet, comforting dish that transforms something simple into something special. Perfect for when you're looking to stretch your grocery budget or crave a nostalgic dessert, this poor man's bread pudding is both frugal and fabulous.

This bread pudding is delicious on its own, but it pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. If you're in the mood for something fruity, try serving it with a side of caramelized apples or a simple berry compote.

Servings: 6

6 cups of stale bread, cubed
2 cups whole milk
3/4 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup raisins (optional)
2 tablespoons unsalted butter, melted

Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking dish.

Place the cubed bread in a large bowl.

In a separate bowl, whisk together the milk, sugar, eggs, vanilla extract, cinnamon, and salt.

Pour the milk mixture over the bread cubes and gently toss until the bread is fully coated. Let it soak for about 10 minutes.

If using raisins, fold them into the soaked bread mixture.

Transfer the mixture to the prepared baking dish, spreading it evenly.

Drizzle the melted butter over the top.

Bake for 40-45 minutes, or until the pudding is set and the top is golden brown.

Allow it to cool slightly before serving.

For a richer flavor, try using half and half instead of milk. If you're a chocolate lover, add 1/2 cup of chocolate chips for a sweet twist. You can also swap the raisins for dried cranberries or chopped nuts for added texture. For those avoiding sugar, try using a sugar substitute like honey or maple syrup.