Bread Pudding - makes 1 loaf pan (serves approximately 2 as breakfast)
1 cup milk
3-4 slices of bread, cubed
1/4 cup raisins
1 tbsp butter
1/4 cup maple, honey, agave, or whatever
cinnamon, vanilla, etc
Cut your bread slices into cubes and place in the loaf pan, drizzle with honey and raisins and toss to coat. In a small bowl beat the eggs together with the milk. If using maple or agave, add to the milk egg mixture, add vanilla and a dash of cinnamon if using. Pour gently over the bread cubes, pushing down with a fork or spoon so all the cubes are coated. Dot the top of the pudding with butter. Bake at 350* for 45 minutes to an hour until the center is raised and set. Remove from oven and spoon out onto plates.
I enjoy how the top of the pudding is crispy where the bread cubes stuck out of the custard, and the underside is smooth and creamy. This recipe isn't overly sweet - but part of the pleasure is trying to get a raisin in every bite.
This recipe is pretty adaptable as well. You can use pretty much any neutral-tasting bread product, like leftover waffles, pancakes, biscuits, etc. Even leftover french toast can be used with good results. The seasonings are also pretty forgiving. My father likes to add a dash of nutmeg - I enjoy spreading a few handfuls of slivered almonds on top before baking. I have had it with crushed pineapple, apple, various berries, cranberries, apples, etc. added to the mix.
You can also make this a dessert dish - Increase the sweetener and serve with a lemon or orange custard like the one at the end of the Crepes recipe.