GRANDMA'S BREAD PUDDING

15 slices of basic cheap white bread, cut into 1/2" or 1" cubes.
4Tbsp butter
1 c. sugar (you can use Splenda too)
6 eggs
6 cups scalded milk (hot, not boiling)
1/2 tsp. cinnamon

Preheat to 350' (I actually like to have it at about 400' for the first 10 minutes of baking to speed things along)

INSTRUCTIONS
Put the bread cubes into sprayed 9"x13" cake pan.

Mix sugar, cinnamon, and eggs in a bowl then pour it very slowly all over the bread (be careful or it will all dump out, lol)
Heat your milk (I just microwave 2 cups of milk at a time in a glass measuring cup..about 1 1/2 min), then pour all over your bread gunk. It will be full.
With a spatula gently press the bread down slightly.
Sprinkle with cinnamon or nutmeg. Dot with butter, and bake until it inst sloshy and a knife inserted comes our pretty clean...somewhere between 30-45 min depending on your stove and the temp of your milk.
When done, cool for a while. It will sink..it is supposed to since it isn't baked in a water bath). The longer it sits, the firmer it will be. You can eat this warm and wetter or cold and firm. We like it both ways.

Whip up a pint of heavy whipping cream with 1/4 c sugar 
and a splash of vanilla to serve on top. 
Ice cream works well too.

OPTIONS
If you want this to be PUMPKIN flavored, mix 1 cup of pumpkin in with the milk (in place of 1 cup OF the milk) before pouring (this thins it down so it will soak into your bread) . You can also use 1/4 tsp of cloves in addition or some pumpkin pie spice..the amount depends on how spicy you like it.

You can switch out the cinnamon or cloves with 
a few drops of your favorite Young Living Vitality essential oils 
such as cinnamon or orange oil :)

This is adapted from my grandma's recipe which was only 1/3 the amount of bread and 1/2 the amount of everything else...baked in an 8x8 but we need it bigger and liked it thicker. Some people like raisins or nuts in theirs..we don't but you can try it if you'd like.


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