Sunday, May 29, 2011

Bread Pudding

We frequently scout the Walmart bargain rack when we go shopping - and usually, if there is French bread, we get it! The problem with French bread is that it gets stale really fast - that is just the nature of the stuff.

A couple weeks ago, we tried out this recipe for bread pudding, using the remainder of a loaf of French bread we had in our fridge. The original recipe can be found here; we altered it a bit so we could use ingredients we had on hand.

Bread Pudding
2 cups milk (the original recipe calls for whole milk)
1/4 cup butter
2/3 cup brown sugar
3 eggs
2 tsp cinnamon
1/4 tsp ground nutmeg
1 tsp vanilla extract
3 cups bread, torn up into bite-sized pieces
1/2 cup raisins
  1. Preheat oven to 350°F. Tear bread and place in a lightly greased baking dish (I used a 9*9 square pan). If you like raisins, put them in the baking dish as well. You might need to hand-mix them so they are evenly distributed.
  2. Heat milk and butter in a medium saucepan, stirring so it does not scorch. Let butter melt completely. Cool to lukewarm.
  3. Combine sugar, eggs, spices, and vanilla and mix with an electric mixer. Add milk/butter mixture; combine well.
  4. Pour this mixture on the bread and raisins in the baking dish. Try to get all of the bread wet with the batter.
  5. Bake for 45-50 minutes, until set.
We enjoyed it warm, with ice cream!!

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