Pantry Bread Pudding

Reduce your food waste with this pantry cleanout bread pudding. Leftover bread heels, stale donuts, day-old buns, or biscuits are perfect for crafting this dessert. We also recommend using any leftover nuts and dried fruits. We used our fruity, nutty, and buttery Arbequina Extra Virgin Olive Oil to enhance this scrumptious dessert. It's our favorite EVOO for crafting sweet treats.

Serves 6 to 8 

Ingredients:

6 cups cubed leftover bread; buns, rolls, donuts, biscuits, loaves, etc…

1 cup diced dried fruit; raisins, figs, cranberries, apricots, dates, plums, etc…

1/2 cup chopped nuts; almonds, walnuts, pistachios, hazelnuts, pecans, etc…  

4 tablespoons Arbequina Extra Virgin Olive Oil 

4 eggs 

2 cups whole milk 

¾ cup granulated sugar 

1 teaspoon vanilla extract 

1 teaspoon ground cinnamon 

Powdered sugar, for topping 

Instructions 

Preheat the oven to 350°F. Place cubed bread, dried fruit, and nuts in a large bowl and toss to combine. In a separate bowl, add olive oil, eggs, milk, granulated sugar, vanilla, and cinnamon and whisk to combine. Pour the wet ingredients into the bowl with the dry ingredients and toss to combine. 

Transfer the bread pudding mix to an 8x8-inch baking dish, spreading it out in an even layer. Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and continue to bake for 30 minutes more, or until the bread pudding is golden brown and puffy. 

Remove from the oven and set aside to cool for 15 minutes. Dust the bread pudding with powdered sugar before serving.