On Saturday, I bought a beautiful loaf of blueberry, currant, raisin bread at the Farmers Curb Market.  This bread was made by LOAF, a local bakery located on Elm Street in Greensboro.  They specialize in traditional & artisans breads and rolls, breakfast pastries and other REALLY great specialities.   After bringing this goodness home, I toasted a slice and slathered on a little butter – awesome!

All day long, while in and out of the kitchen, I passed by that gorgeous loaf of bread and it kept calling my name but…I wanted to turn it into something more than toast.  Then it hit me – Bread Pudding!  Using a traditional recipe combined with this artisan loaf, this dish turned out incredible!  Oh, and just one more thing, make sure you wear clothing with an elastic waist when eating…then sit back and say ahh…

Bread Pudding
2 cups granulated sugar
4 large beaten eggs
2 cups milk
Pinch of salt
2 teaspoons pure vanilla extract
3 cups cubed bread, day old works best
1/2 cup packed light brown sugar
1/4 cup (1/2 stick) butter, softened
Preheat the oven to 350 degrees F. Lightly butter a 13 by 9 by 2-inch
pan.
Cube bread and place in pan.  Whisk together sugar, eggs, and milk in a bowl and add
vanilla. Pour over cubed bread and let sit for 10 minutes.
In another bowl, mix together softened butter and brown sugar.  Crumble over bread.  Bake for 35 minutes until brown on top.  Remove from oven and let rest for 15 minutes.
Serve with ice cream or fresh whipped cream.

One last thought, if you don’t live in the Greensboro area and can’t get to Loaf Bakery, make sure you search out a local shop that sells breads and pastries.  It’s great to support a local business especially when it’s one this special.