Vanilla Ice Cream Bread Pudding
Bread seems to be one of those things I always have leftover. Whether it’s homemade or store-bought, I just don’t seem to be able to get through it all before it starts to lose some of its luster. And let’s face it, life’s too damn short to eat stale or staling bread. But, I HATE wasting food. So my day-old bread goes in the freezer for breadcrumbs, dressing, or bread pudding.
This is another great recipe to burn through some of those leftovers clogging up the old freezer space. And, it’s super easy on top of it.
As far as the ice cream goes…well it’s odd. Ice cream, it seems, is something that is just there in the freezer. Like the seventeen bottles of salad dressings in the fridge that no one knows who bought or when but nevertheless, it’s there.
I use a pretty basic icing recipe for this, so if you wanna spice it up, feel free.
For all your cooking and baking needs, check out Zulay Kitchen! Use code: PONTCHARTRAIN10 for 10% off!
Ingredients and Instructions
Bread Pudding
- 4 cups leftover french bread cubed (or whatever bread you have)
- 2 cups vanilla ice cream (melted)
- 1 tablespoon of sugar
- 1 tablespoon of vanilla
- 2 eggs (beaten)
- Splash of milk (if needed)
- Butter (for greasing pan)
- 1 teaspoon of Cinnamon
Preheat oven to 350 degrees Fahrenheit. Grease a 9″x13″ baking pan well with butter. Combine ice cream, sugar, vanilla, and eggs in a large bowl and mix. Add the bread to the mixture. Make sure all cubes of bread are soaked in ice cream. If mixture is a little dry, add some milk to moisten it up. Let bread sit in the bowl for about 15 minutes to soak up. Add bread to baking pan and bake for 10 minutes or until crispy on top.
Icing
- 1 cup confectioners sugar
- 3 tablespoons of cream
- Dash of vanilla
Mix all icing ingredients together in a bowl. Pour icing over bread pudding. Sprinkle with cinnamon.
Serve bread pudding warm.
