Bread Pudding - Sounds like something that is completely wrong. Two things you don't mix often are pudding and bread. When was the last time you made a Pudding sandwich. Well some of you out there know EXACTLY what I am talking about. Bread Pudding is a moist, fluffy, sweet desert casserole with a light crust, perfect for Icing or glaze. Bread pudding could cure the craving for most anything. GUYS, this is an easy desert to keep on hand for that anniversary you forgot to plan for, or to impress your lady on a budget, or make and keep for the week in the fridge for an easy hot breakfast. I'll attach a link at the bottom for a few EASY glaze/icing recipes to mix it up, OR sprinkle with powdered sugar.
Bread Pudding
8x8 glass or ceramic dish
Note: a great bread to use for this is Italian or French bread. If you are using a sandwich bread use a little more and press the dry ingredients down before adding the butter.
Ingredients
Enough day-old bread to fill the glass dish level to the top
3 tablespoons butter, melted
1/2 cup raisins (optional, or use crasins, dates, figs, dried strawberries, dried apples, marshmallows, or chocolate chips)
4 eggs, beaten
2 cups milk
3/4 cup white sugar
1 1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
Directions
Preheat oven to 350 degrees F (175 degrees C). Tear bread into 3/4 - 1/2 in. pieces directly into 8x8 baking pan. Melt butter or margarine and slowly pour over bread. If desired, sprinkle with raisins.(we talked about this earlier) In a mixing bowl that fits your needs, combine eggs, milk, sugar, cinnamon, and vanilla. Beat (This means with a handheld or freestanding machine) until very well mixed (slightly frothy on top). Again SLOWLY pour wet ingredients over bread, and push down with a fork until bread is soaking in the egg mixture. Let soak for 5 min before baking. Bake for 50 - 60 minutes, or until the top springs back quickly when tapped and has a golden brown top.(unless you used pumpernickel bread...)
Vanilla Glaze
Chocolate Glaze
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