BREAD
PUDDING
Bread
Pudding
Ingredients
4 cups dried white or
cinnamon swirl bread cubes (6 to 7 slices)
⅓ cup raisins, dried
cranberries, or other snipped dried fruit
2 eggs, slightly beaten
2 cups milk
¼ cup butter, melted
½ cup sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon vanilla
Butterscotch or Bourbon
Sauce
Method
1.
Preheat oven to
350°F. Grease a 1 ½ -quart casserole;
set aside. In a large bowl combine bread
cubes and raisins.
2.
In a bowl combine eggs,
milk, melted butter, sugar, cinnamon, nutmeg, and vanilla. Stir bread mixture. Pour into the prepared casserole.
3.
Bake, uncovered, for 50 to
55 minutes or until puffed and a knife inserted near the center comes out
clean. Cool slightly, If desired, serve
with warm Butterscotch Sauce.
Note:
For dry bread cubes, cut
bread into ½ inch cubes. Spread cubes in
a 15 x 10x1 inch baking pan. Bake in a
300°F oven for 10 to 15 minutes or until dry, stirring twice, cool.
Pear-Ginger
Bread Pudding: Prepare as on page 286, except substitute
snipped dried pears for the raisins, 1 tablespoon finely chopped crystallized
ginger for the cinnamon, and 1 teaspoon finely shredded orange peel for nutmeg.
Chocolate
Chip Bread Pudding: Prepare as on page 286, except substitute
chocolate milk for the milk and semisweet chocolate pieces for the
raisins. Omit nutmeg and add ½ cup
chopped pecans, toasted. Omit Sauce.
Bread
Pudding was made and prepared by Shirley-Ann Pearman
Photography by Shirley-Ann Pearman
Recipes were taken from Better Homes and Garden New Cook Book “14th
Edition”; the chapter on Desserts; page 286.
THANK
YOU!
ShirleyAnn
Pearman
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