I love cooking on Sunday morning. Sunday is usually the one day of the week I can do whatever I want, so they're pretty laid back and slow. It's only been a recent discovery that I enjoy cooking on my one easy day of the week, as opposed to a bowl of cereal, but I'm glad I finally did come to that realization.

Some of you may remember a post from earlier this week about Nazuki, a spice bread from Georgia. Well, everyone's been pretty busy this week, so the second loaf was starting to go stale. Of course one of the best ways to use up stale bread is a nice bread pudding, and that's what I made for my Sunday morning. My first thought was to make a savory bread pudding with some tomatoes that I need to use up, but I just couldn't see using a sweet bread in a savory dish. The flavors wouldn' mesh.

After breifly flirting with making French toast instead, I mixed up some milk and eggs with some cinnamon and brown sugar, then pourd it over the crumbled Nazuki in a baking dish. The bread pudding didn't take very long to bake, and it was delicious when it was done. It was a sweet dish, but not any more so than French toast and less so than sweet syrup on pancakes. If you don't have any Nazuki on hand, I bet this would be great with cinnamon raisin bread. The recipe is after the jump.1.5 to 1.75 cups of milk (I just eyeballed it)
4 eggs
1/4 to 1/2 tsp of cinnamon
2 very generous, not packed TB of brown sugar
1 loaf (about 1 pound) of spice bread

Preheat the oven to 350°F. Using a 8x8" baking dish, spray the baking dish with baking spray or lightly grease with butter, shortening, or oil. Cut the bread into slices, then into cubes, and place them in the baking dish. Mix the milk, eggs, cinnamon, and brown sugar very well and pour it over the bread, making sure all the bits of bread are all coated. Place the dish in the preheated oven and bake for 15 minutes, then check on and turn the bread pudding and continue cooking until the pudding has set and the top is turning golden brown (probably another 10 to 15 minutes).