Thursday, February 02, 2006

Bread Pudding 

Again with the custard theme. This is an excellent use for stale bread. Some recipes call for slices of bread to be buttered before you put them in. mmm, butter....

Old-Fashioned Bread Pudding
From Diana Rattray, on About.com


2 cups milk
3 eggs, beaten
1/3 cup sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
4 slices bread (or 4 cups cubed bread)
1/2 cup raisins
1 teaspoon cinnamon
dash nutmeg


Heat milk over low heat until hot, but not boiling.
In a bowl, combine eggs, sugar, and salt; stir well. Gradually stir about 1/4 of the hot milk to the egg mixture and stir in. Add remaining milk, stirring constantly. Stir in vanilla.
Place bread slices in a buttered baking dish, about 2-quart size.
Sprinkle raisins over bread. Pour the milk mixture over bread. Combine cinnamon and nutmeg; sprinkle over pudding mixture.
Bake, uncovered, at 300° for about 50 minutes, or until a knife inserted near the center comes out clean. (Some recipes say 350 instead of 300 so the temperature is clearly not critical.)
Serve warm with custard or another sauce. Fruity sauces work well, as do alcohol-based ones if you want to get fancy. (mmm. grand marnier...) A friend also claims that chocolate sauce is v. good with this, and I'm skeptical although the connection to Nutella makes me keep an open mind.
Serves 6. (heh heh. More like 3, in my experience--but then, we were all hungry....)

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