Bread Pudding, Savory or Sweet

Savory Bread Pudding
2 1/2 c. shredded cheese
6 eggs, slightly beaten
2 c. milk
1 tsp. salt
1/4 tsp. dry mustard
Garlic to taste

Spread a layer of torn pieces of slightly stale french bread (or other breads) in the bottom of a greased 9X13 pan. Sprinkle cheese over the top (you can use more or less than the amount called for. If you buy extra sharp cheddar you can get by with less). Mix remaining ingredients, pour over layers. Cover, chill at least 6 hours or overnight. If you don’t have a large enough pan you can just make several layers of bread and cheese in a smaller pan and adjust the cooking time (the deeper the layer the longer it takes to bake)

Bake at 325 degrees for 30-45 minutes. It’s done when the eggs are cooked and the mixture is no longer jiggly, but is golden brown and a knife inserted comes out clean.

I have learned that this recipe is very forgiving. It doesn’t much matter if you have an egg more or less, a bit less or a bit more milk or cheese. Add left over bits of chopped meat, or veggies like onions, peppers, mushrooms, or leeks- whatever you have on hand.

If you were to freeze this, you would freeze it raw and thaw and defrost it on the day you intend to eat it.

Sweet Bread Pudding
2 cups of raisins or other dried fruit
6 eggs, slightly beaten
2 c. milk
sweetener to taste (this will depend on what sort of bread you are using- if your leftover bread is muffins, banana bread, or doughnuts, you don’t need sweetener, otherwise, add about a cup or less of sugar, jam, syrup, molasses, or other sweetener)
1/2 tsp salt
1 teaspoon cinnamon
1/2 teaspoon cloves or nutmeg
1 teaspoon of vanilla

Make as above.  I like to soak these overnight in the oven with the timer on so it starts baking before I get up. Yes, I know that’s not what you’re supposed to do.

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