Almond Bread Pudding

My husband was heading over to my parents home to pick up something from dad when I realized I needed a can of tomatoes from my moms pantry (I didn't feel like going to the store for one thing). I called her and asked if she had a can and she said, "I sure do". When my husband came home he didn't have the can in hand, he had a HUGE bag of food my mom gave us! Lots of boxes of Mac and Cheese for our son, mangos, the can of tomatoes I needed, 3 cans of soup and a big loaf of sliced bread, the good kind. We hardly eat bread in our home but I didn't want to waist this bad boy so I remembered how dad always use to talk about bread pudding, so I made one for him. He & my mom loved it.

Usually bread pudding calls for raisins but I didn't care to add raisins to it, so I left it out but I did include almond extract. Makes the world of a difference. So remember, if you ever have 5-6 slices of bread left, USE THEM UP! Make some bread pudding.

What you need:

6 slices of bread

2 T of butter, melted

4 eggs, beaten

2 cups of milk

1/2 cup of white sugar

1 teaspoon of ground cinnamon

1 teaspoon of ground all-spice (optional)

1 teaspoon of nutmeg (optional)

1 teaspoon of vanilla extract

1 teaspoon of almond extract (optional)

Directions:

Preheat over to 350 degrees.

Break bread into small pieces and place into an 8 inch baking pan. Drizzle melted butter over the bread. If you choose to add raisins, sprinkle over bread and butter. In a medium bowl, combine eggs, milk, sugar, spices and extracts and mix well.

Pour liquid mix over the bread and take a spoon and flatten the bread down to make sure it's fully coated.

Bake for 45 minutes. Allow 30 minutes to cool and let bread set.