Today I made Bread Pudding for the first time. I've never had it before either so wasn't sure what it'd taste like, it sounded kinda mushy. Quick and easy way to use up a slightly stale but not bad loaf. But it tasted really good, kinda like cinnamon rolls, and the milk got absorbed and softened the bread. My mother said there's supposed to be more liquid though. I actually added a cup more milk and increased the other ingredients because it didn't look like enough liquid before I baked it, but next time I'll double the liquids. I used a small loaf of bread, about half the size of a large Wonder bread loaf. I used black raisins, didn't have golden. I didn't like the raisins in there, golden would probably taste better.
Also I toasted the bread on cookie sheets lined with parchment paper, you don't need to flip the bread to toast both sides, so butter both sides before putting them in the oven. I went easy on the butter.
no pics, my camera is in rehab, has a shutter problem, should be back in a few weeks. Yay for 4 year warranties.
1 loaf stale sliced white bread
4 tablespoons (1/2 stick) butter
1/2 cup golden raisins
1 cup sugar
3 large eggs, beaten
2 cups milk
2 tablespoons vanilla extract
1 teaspoon ground cinnamon
Preheat oven to 350°F. Grease with butter 3-quart casserole dish.
Butter both sides of bread slices, place on tin foil, and put into oven. Toast slices on both sides.
Place raisins in bowl of hot water to plump. Cover, soak for 20 minutes, and drain.
Combine sugar, eggs, milk, vanilla extract, and cinnamon. Mix well.
Break up toasted bread, and put in casserole dish. Add drained raisins. Pour egg mixture over bread, and stir.
Bake 40 minutes. Serve hot or cold.
Serves 8-10
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