Leftover bread or buns is no longer an issue thanks to this simple bread pudding recipe. It's spiced, moist, and fluffy, you're never going to complain about the stale hamburger buns in the pantry again.
Preheat your oven 350 degrees F and grease the inside of an 8x8 baking dish or a 2 quart sized casserole dish.
Place your cubed stale bread inside the pan.
Drizzle melted butter over the top of the bread.
In a mixing bowl combine all of the other ingredients until smooth and well blended.
Pour the mixture over the top of the bread. Try to get it to coat as much surface space as possible.
Lightly press down on the bread so that it's submerged into the egg mixture and becomes wet.
Bake the pudding in the oven for 40-45 minutes or until a knife can be inserted and come out clean.
For the glaze, melt the butter and mix with the remaining ingredients in a small bowl with a whisk. Drizzle over bread pudding and enjoy!
Notes
Use about 6-7 hamburger or hotdog buns (top and bottom halves), totaling approximately 6-7 cups of bread cubes. Alternatively, you can use sandwich bread or other bread.
Ensure the internal temperature reaches a safe 160 degrees F for doneness. The texture should resemble custard, indicating that the eggs are cooked.
Stale fresh bread by spreading it in a single layer on a baking sheet and baking at the lowest oven heat setting for 10 minutes.
Thoroughly mix the egg mixture to eliminate any streaks of unmixed egg white; a blender or electric mixer can be helpful.
Adjust the sweetness to your preference; the recipe can be made sweeter or less sweet.
Freeze baked bread pudding for up to 4 months in a well-sealed container (use several layers of foil). Avoid adding sauce before freezing.
To prepare ahead, assemble the dish the night before, cover it in the baking dish, and bake it in the morning after placing it on the counter during oven preheating.