Versatile Bread Pudding

This recipe can be used for breakfast or for a dessert. It is a yummy way to start your morning or to end your night.

I prefer it over French Toast in the morning and everyone can pick their favorite syrup. Pair it with sausage or bacon and it is always a hot.

1/2 loaf Day-old/Stale Sourdough Bread

8 Eggs

1 1/8 Cup 2%Milk

½ cup Sour Cream

1/2 can of Sweetened and Condensed Milk

1 Teaspoon Vanilla

1 Teaspoon Ground Cinnamon

1/4 cup Butter

In a cast iron pot, add 1/4 cup Butter and melt. Make sure you coat the sides of your pot with melted butter to hep with bread pudding sticking to side. Cut the bread loaf into cubes. Add to cooked mixture. Sauté bread in the butter slightly browning cubes. Remove from heat.

In a separate bowl add eggs, milk, sour cream, sweetened and condensed milk, vanilla, and cinnamon. Whisk until smooth and slightly frothy. Pour over bread and stir until coated. Cover Dutch Oven with lid and place in 375° oven for 30 minutes. Remove lid and cook an additional 10 minutes uncovered to brown. Serve hot.