Okay folks, gather around! Today, we’re diving headfirst into the cozy, squishy world of bread pudding with a recipe we affectionately call Easy Dad’s Bread Pudding. This isn’t your fancy-pants dessert; it’s all about comfort, sweetness, and making a whole house smell like a home-baked dream. You gotta try it because, well, when you’re scraping the dessert bowl with your fingers, who needs extra frills, right?

Let me paint you a picture — Sunday morning, still in PJs, and the whole crew anxiously milling around for breakfast. This bread pudding became a bit of a family tradition when my husband whipped it up one random weekend, and since then, it’s been living rent-free in all our heads. It’s kind of like the family pet nobody really asked for but now couldn’t imagine life without. Whether it’s celebrating a big win or drowning sorrows in cinnamon and raisins, this dessert has seen our laughter and caught our tears. You just mix it, bake it, and eat it, while life just happens around you beautifully and stickily.

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Why You’ll Love This Easy Dad’s Bread Pudding

– Because it’s dessert disguised as breakfast, and who doesn’t love a little trickery?
– Your kitchen will smell like a cinnamon wonderland.
– It’s that pesky sweet comfort that’s welcome at any meal or any hour.
– Super forgiving — if you mess up, just call it “rustic” and act like it’s intentional.

How to Make It

Alright, y’all, grab whatever bread you have lying around, the older, the better. Give it a gentle squish and if it rebounds, let it sit another day or two because we’re making pudding, not a sponge cake. Cut it into chunks — don’t worry about size. Bigger pieces mean more character. Then, whisk up those eggs like you’re late getting the kids to school. Next, toss in milk, sugar, vanilla, and all the good stuff. Imagine you’re a mad scientist or just me after too much coffee. Mix it real good, pour it over the bread chaos, and press it down. Yeah, use your hands; no one’s judging. Slide it into the oven, pray to the pudding gods, and wait until it looks golden brown and smells like a childhood memory.

Ingredient Notes

– Bread: Old and forgotten in the back of the pantry, you know the one. The older, the better because it drinks all the custardy goodness.
– Eggs: These are the glue here. Skip one at your own peril; no egg on your face, just a bad pudding.
– Milk: Go wild with half-n-half if you’re feeling reckless (my husband does, and it’s golden).

Recipe Steps:
1. Slice and dice stale bread into chunky, imperfect pieces.
2. Whisk eggs, milk, sugar, and vanilla with gusto.
3. Blend wet mix with bread chunks.
4. Let bread soak it up a bit, press gently.
5. Bake at 350°F until golden and glorious.

What to Serve It With

Toppings! Dust it with sugar, drizzle with caramel, or pile on some roasted nuts. Go ahead, wear a syrup smile.

Tips & Mistakes

– Don’t fuss over the bread size. Trust me, no one’s measuring.
– If you’re noticing some eggy bits, stir a tad longer… or just call it extra fun texture.

Storage Tips

If you have leftovers—first of all, congrats on your willpower—pop them in an airtight container. Hold off the squabbles during breakfast; cold bread pudding is a legit breakfast option. Yes, cold. Yes, with coffee. Judge not.

Variations and Substitutions

Let’s go rogue! Swap sugar with honey or maple syrup when you’re raiding the pantry. Toss in chocolate chips if today feels special, or swap that bread if you’re staring at nothing but bagels (yes, I’ve done it).

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just switch the soy sauce for tamari or coconut aminos. I’ve done it more times than I can count. Still tastes bomb.

Do I have to peel the pineapple first? Asking for a friend.

Yeah… definitely peel it. Unless you’re into chewing bark. It’s not fun, trust me.

Can I use canned pineapple instead of fresh?

Been there, done that. Just drain it like your life depends on it. Still good, just not *as* wow.

How sweet is this? Can I tone it down a bit?

You totally can. Cut the sugar a little or swap in honey or maple syrup. I’ve done both when I ran out of brown sugar.

What if I skip the sesame oil?

Honestly? It’s fine. You’ll lose that toasted vibe, but it’s not a dealbreaker. Still delicious.

Remember it later

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