Monday, January 10, 2011

Lemon bread pudding

Can you tell i've been baking A LOT lately?

Stale bread-cubed
instant lemon pudding mix
1 large ziplock bag
9x13 greased baking dish

scramble 6 eggs ( this is USUALLY what I start with) with milk like you are making french toast. add 1/4 tsp vanilla.  mix well. Pour bread cubes into bag then pour egg mix over the bread. ( I aim for the bag being 3/4 full of egg mix) seal the bag and place in the fridge. Every 30 min flip the bag ( i usually tell everyone when they get in the fridge flip the bag).
about two hours before you want to serve it :
Preheat oven to 350
make lemon pudding according to package
pour the bread mix into the pan. Then pour the pudding over it and stir together.
cover with foil and place in oven.
Cook about 15 to 30 min until the bread pudding doesn't LOOK wet, take off foil and cook until knife comes out clean.
* if im not ready to eat the bread pudding but it's ALMOST done. I recover it and turn off the oven because you want it to be nice and warm!!

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