Archive for February 7th, 2010

Bread Pudding

On Saturday afternoon, we went somewhat crazy with the baking and cooking. At the end of the day, there were chocolate cupcakes (frosted, with sprinkles), a double recipe of brownies, deviled eggs, jello, and bread pudding. All the pent-up energy from not having an oven finally burst forth in a flurry of kitchen creativity.

I made the bread pudding. This recipe is a great way to get rid of stale bread, as dry bread works best (it absorbs the filling, becoming sweet and flavorful). In lieu of that, fresh bread works just fine.

The recipe came from an indeterminate source; I found it handwritten in my mother’s recipe book.

Begin by pre-heating the oven to 325°. Next, gather about two and a half cups of bread pieces. Most any type works – white, wheat, cinnamon raisin. I wouldn’t suggest any bread that has a taste which might not taste good sweetened (rye, for example). Lay the pieces out in a medium-sized pan (the one at left is an 8″ by 8″ I believe – a little on the large side for this recipe) Usually I use a glass or ceramic pan. Greasing the pan won’t hurt.

Next, beat four eggs in a bowl; add two cups of milk and one third of a cup sugar. Next, add one half teaspoon each of cinnamon and vanilla and one quarter teaspoon salt. Beat all of this together and pour over the bread pieces. If you want, sprinkle raisins on top – as much as you like. If the people who will be eating are of two minds about the taste of raisins, you can only put them on half, as I did above. Bake the ‘pudding’ for 40-45 minutes. When done, a knife should come out clean and the egg should look cooked.Then, enjoy! Note that the recipe I  made did not last long enough in one piece for a picture to be taken (alright, I’ll admit I was the one who took that piece, then later thought of writing a post. Pfft)

This is a nice dessert; it is not nearly as sugary as a cake, but will still fulfill the sweet tooth nicely.

Tasty food!