It’s 42 feels like 35 degrees Fahrenheit.
I’m cold.
The house is cold.
I just wanted ONE WEEK of perfect weather where I wouldn’t need the air conditioner or the heater. However, Dallas has other plans and decided to skip Fall and go right into Winter. Rainy cold days call for the oven to be on with something sweet cooking up.
I made a loaf of Amish White Bread the other day. We loved eating it with meatball sandwiches, and butter with jelly. The last of it was begging to be made into bread pudding.
Big, crusty, loaf of white bread. 
With a bread machine, this bread is super simple… just toss the ingredients in and let it do its thing.
If you have left overs, try out this bread pudding:
Bread Pudding II
Ingredients
- 6 slices day-old bread
- 2 tablespoons butter, melted
- 1/2 cup raisins (optional- I substituted for semisweet chocolate chips)
- 4 eggs, beaten
- 2 cups milk
- 3/4 cup white sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
- In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
- Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.
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