Delicious Leftover Bread Pudding: A Sweet Treat Using Leftover Bread

In a small saucepan, combine 1/3 cup sugar and 1 tablespoon of water. Heat the mixture over medium heat, stirring occasionally, until the sugar dissolves and turns a rich amber color (be careful not to burn it). Quickly pour the caramel into the bottom of a baking dish, tilting to coat the bottom evenly. Set aside to cool.

Prepare the Custard:
In a large bowl, whisk together the eggs, 1/4 cup sugar, and vanilla extract until well combined. Slowly add the milk, stirring gently to avoid curdling the eggs.

Assemble the Pudding:
Tear the leftover bread into pieces and place it in the prepared caramel-coated baking dish. Pour the custard mixture over the bread, ensuring the bread is soaked well. Gently press down to make sure the bread is covered.

Bake with a Water Bath:
Place the baking dish in a larger pan and fill the outer pan with boiling water, about halfway up the sides of the bread pudding dish. This method helps cook the pudding gently, ensuring a creamy texture. Bake in a preheated oven at 350°F (175°C) for 40-45 minutes, or until the custard is set and a knife inserted into the center comes out clean.

Cool and Serve:
Allow the bread pudding to cool slightly before serving. It can be enjoyed warm or at room temperature. For extra indulgence, serve with whipped cream or a scoop of vanilla ice cream.

Serving and Storage Tips:

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