I had some of a french baguette leftover from a couple days ago. While stuffing has been the main contender for dry or stale bread, today I decided to make bread pudding for three reasons: it has less ingredients, less prep time and more sugar! I've only had bread pudding once in my life, many years ago. If I'm not trying to be fancy there are definitely some simple and fast recipes floating around the internet.
I ripped up the bread and poured my soy milk (2-3 cups), sugar (heaping 1/2 cup) and cinnamon (to taste) mixture over it. In an attempt to soften the bread I let it hang out in the liquid for a couple minutes and then packed it into my Pyrex bread pan to bake for 30 minutes.