Megan had a great idea for this weeks blog, bread pudding! We always save the heels of bread in the freezer. We were getting an over-abundance of them, so this is a great way to use them up.
2 cups milk
1/4 cup butter
1 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla
3 cups stale bread, torn into pieces
1/4 cup pecans, chopped
1/4 cup dried cranberries
Caramel Sundae Topping
Preheat the oven to 350 degrees. Warm the milk in a saucepan over medium-high heat.
Add the butter and leave on the heat just until the butter is melted.
Add the eggs, sugar, cinnamon, nutmeg and vanilla to a bowl. Mix with an electric mixer or a wire whisk.
Add the milk and butter to the egg mixture and mix well.
Spray an oval casserole dish with cooking spray and add the torn bread.
Pour the warm custard on the bread.
Press the custard into the bread to make sure it all soaks in. Leave for 10 minutes.
Sprinkle the pecans and dried cranberries over the top.
Place in a pre-heated 350 degree oven and bake for 50 minutes.
Warm the caramel sauce in the microwave for a few seconds.
Serve warm with whip cream and caramel drizzled over the top.