Bread Puddin'

By now the leftover frenzy should be over, or you've relegated some items to the freezer for future use.

We have a house policy: 7 days. After that, it gets thrown out.

The last of my dinner rolls along with the remains of the giant panettone that lost it's freshness happily combined to make a lovely bread pudding that is SO GOOD. This is company-worthy comfort food, people.

The insulin-challenged shouldn't eat much of this at all--even with a sugar-substitute in the custard, it's loaded with carbohydrates that will skyrocket your blood sugar. But it's fantastic for your guests who can indulge in a bready treat.



Bread Puddin'

8-10 cups cubed stale bread (if your bread isn't quite dry enough, it may be toasted in the oven)
1 stick (1/2 cup) unsalted butter, melted
6 eggs
1-1/2 cups sugar (or substitute)
1 12-ounce can evaporated milk
2 cups milk
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
pinch salt

Using a silicon basting brush, grease a 9x13x2-inch baking dish with some of the melted butter. Set aside.

Place bread cubes in a large bowl; pour remaining melted butter over and stir to distribute evenly.

In a medium bowl, beat eggs with sugar until lemon-colored. Add remaining ingredients and whisk to combine thoroughly. Pour egg mixture over bread cubes and stir. Cover and refrigerate for 1 hour.

Transfer bread mixture to greased 9x13x2-inch baking dish. Bake in a preheated 350*F oven for 45-60 minutes, or until set.

Notes: You may need to place foil on top of bread to keep from overbrowning on top; check after 30 minutes.

Serve warm, cold or at room temperature with a drizzle of pure maple syrup and a dollop of whipped (or unwhipped) cream for extra decadence.