Holidays and Bread Pudding

One of my favorite desserts for the holiday is bread pudding. I love bread pudding so much I have been known to eat it for breakfast.

It is so easy and versatile. I love that you can use just about any old bread you have laying around. I have even substituted cornbread. This one in the picture was made with a wheat.

You can also freeze any stale bread you might have to use later and just crumble it rather than leave it in whole slices. I have added rum to the mixture, or molasses, or even honey. You do need to adjust your liquid or sugar to match but it is simple to recognize the proper texture after making it a few times.

I like it without the cinnamon and for the Holidays I substitute dried cranberries. I also steam it in a water bath a little longer than cooking time calls for rather than just bake it.

Then you have to have a hot butter rum sauce to top it.
The sauce is just butter, brown sugar, vanilla and plenty of rum, melted together on the stove top.

I use my favorite covered dish to place it all in and bring it to the table to serve.

I never bake it in my fav. dish because I love to have it all warm and broken in pieces so lots of rum sauce pools in different little areas when you spoon it out.

Enjoy.

Bread Pudding

7 slices bread – French, or day-old white bread
1/4 cup butter (approximately) — softened
3 eggs — beaten
4 cups milk
1/4 cup brown sugar
1/4 cup granulated sugar
2 teaspoons vanilla
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup raisins, chopped dates
OR
1/2 cup dried fruit

Heat oven to 325ºF. Slather butter on one side of each of the bread slices. Lay them out in a buttered baking dish so the bread slices cover both the sides and the bottom.

Beat the eggs, mix together sugar, salt and cinnamon and stir into the eggs, then slowly incorporate the milk into this mixture until well-blended. Add vanilla and raisins. Pour this over the bread.

If you have used large slices of bread and have some leftover, push them down into the milk mixture until they soak up liquid, then turn them over and push them down again to soak. Let this sit for about 15 minutes. Cover and bake for 30 minutes, then uncover and continue to bake for 30 more minutes. The pudding will come out of the oven very bouffant and will slowly fall.

Source:
“Earth Kitchen Cookbook by Dee Bell”
T(Baking Time):
“1:00”

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8 Comments (+add yours?)

  1. Brilynn
    Dec 02, 2006 @ 11:24:50

    Bread pudding has never been my favourite, but I think I’ve just never had it done properly before.

    Reply

  2. Scott
    Dec 02, 2006 @ 18:15:18

    Yum…I love bread pudding. Looks great.

    Reply

  3. EH
    Dec 02, 2006 @ 19:44:01

    i love the dish you used–i saw one similar but in a white bisque while thrifting last week. i thought they were just for pate, but i like the idea of baking a casserole or bread pudding in one.

    Reply

  4. coffeepot
    Dec 03, 2006 @ 07:06:47

    Hey guys. Brilynn everyone has different likes or dislikes. It could be you just don’t like bread pudding.

    EH, I hope you don’t let fear get in the way of your creative juices. If someone would comment on your lovely pate dish as you are serving them whatever you wish from your own dishes..just smile..look them in the eye and say..”Yes isn’t it lovely and festive looking? Around here it’s main purpose in life is to collect dust.”

    Reply

  5. Jeff
    Dec 04, 2006 @ 09:59:57

    That dish is beyond cute! I’d have to have a monkay if it was me though đŸ˜‰

    Reply

  6. coffeepot
    Dec 04, 2006 @ 20:55:59

    Hey Jeff! I have tried for two days to access your blog and I keep getting jambed up. You are jammin over there for sure.

    Reply

  7. sher
    Dec 05, 2006 @ 20:47:13

    My husband loves bread pudding more than any other dessert. He always orders it if it’s on the menu. My mom hated it because it was one of the few desserts she was served during the Depression. So, I guess bread pudding inspires a lot of passion!

    Reply

  8. Mimi
    Dec 23, 2006 @ 07:39:37

    I’ve eaten it for breakfast, too, whether savory or sweet. I recently made it with chocolate and cranberries. The cranberries balanced the sweetness of the chocolate and it was wonderful.

    Reply

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