Saturday, February 19, 2011

Bread Pudding

We had a lot of leftover bread that was just drying out in the co-op fridge, so I decided to make bread pudding with it for dessert. Even though it was a seedy whole wheat bread, it was still really good. We were also missing several ingredients, as usual, so I'll make notes on my substitutions. I don't think you can really go wrong with bread pudding!

- 2 cups whole milk or half and half (there was barely any milk so I used some sour cream and water-it was the only dairy we had!)
- 1/4 cup butter (we had a few tablespoons honey butter, so I used some oil, but it kind of floated to the top. I wouldn't recommend it)
- 2/3 cup brown sugar (light or dark, depending on taste preference)
- 3 eggs
- 2 teaspoons cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 3 cups bread, torn into small pieces (french bread works best)
- 1/2 cup raisins (optional) (I used dark and white chocolate chips instead)

1. In medium saucepan, over medium heat, heat milk (or half & half) just until film forms over top. Combine butter and milk, stirring until butter is melted. Cool to lukewarm.
2. Combine sugar, eggs, cinnamon, nutmeg, and vanilla. Beat with an electric mixer at medium speed for 1 minute. Slowly add milk mixture.
3. Place bread in a lightly greased 1 1/2 quart casserole.
4. Sprinkle with raisins if desired. Pour batter on top of bread.
5. Bake at 350 degrees F for 45 to 50 minutes or until set. Serve warm.
The recipe also included a sauce you can pour on after, but since I was out of the main ingredients, butter and cream, I made a glaze of leftover powdered sugar and cinnamon from Mexican wedding cakes someone had made. The pudding turned out a little tough, but like I said, it was really dry! I could hardly tear some of it to begin.

No comments:

Post a Comment