Bread Pudding


For our Smithee movie watching night, I made up some bread pudding from this site. I did a little jiggery pokery and it turned out tasty but ill set in places but it is still a recipe worth hanging onto to dink around with. To. At. For…and any other prepositions you think I should use to end that sentence.

Bread Pudding Recipe

INGREDIENTS:

5 slices white bread, crust trimmed
1/4 cup softened butter
1/2 cup raisins
1 teaspoon cinnamon
3 cups milk
2/3 cup sugar
4 eggs
1 teaspoon vanilla extract

PREPARATION:

Preheat oven to 350°. Lightly butter a shallow 12x8x2-inch baking dish. Butter bread slices generously with the butter. Cut each slice into 4 squares. Sprinkle raisins over the bottom of the prepared baking dish then arrange bread squares, buttered side up, over raisins. Sprinkle bread with the cinnamon.

In a saucepan, heat milk just until bubbles form around edge; remove from heat. Add sugar, stirring until sugar is dissolved.

In a large bowl, beat eggs; stir in hot milk mixture then stir in vanilla. Pour over bread in baking dish. Set baking dish in a larger baking pan then add about 1/2 to 1 inch of very hot water to the larger pan. Bake at 350° for 40 to 50 minutes, or until a knife inserted in center comes out clean. Remove baking dish from the larger pan of water and let cool for about 15 minutes before serving. Can be served warm or cold. Refrigerate unused portion.
Bread pudding recipe makes 8 servings.

PRODUCTION NOTES
I had some Half and Half that I needed to use up so I used that instead of milk. I like to think it made a richer pudding.

I also bought wheat and white bread and used both (6 slices: 3 of each type). Funny prep note: The directions say to cut the crusts, butter the bread and then cut into squares. However, once I got the knife going with the crust cutting I went whole hog and diced up everything. When I stepped back from my slicing frenzy, I realized that it would have been easier to butter and then cut as the instructions said. So we discarded my crustless squares and I started over only to realize that the butter was too hard yet to adequately spread on the bread without ripping it to shreds. I could, however, cut thin little square slices of butter and place them on the bread instead but they didn’t stay on very well when cutting the bread slices into quarters. Ergo, it would have been better to stick with my first plan except we had eaten a good portion of the scraped bread squares with nacho sauce by the time I realized this.

We came to the conclusion that the brandied raisins were to blame for the custard not setting up properly. On the other hand WOW (the expression), those were some fantastically brandied raisins and by the time we finished our puddings we didn’t care much about anything.

I used a 9×9 pan instead of whatever dimensions they ask for.

In comparing the donut bread pudding recipe to this bread pudding recipe, I’d say that the bread for bread pudding works better in cubes (or half donut holes) than slices. Either that or I should double up on bread slices because there was a lot more pudding than there was bread.


2009: Raisins too brandied to post.

2008: You shoulda had them!

2007: I mean WHEEEEE!

2006: JSFR: Dosuko Cremu Sando Biscuit

2005: We were almost afraid to drive home.

2004: I got a tape cut today and bled like a stuck pig. A tape cut. Why?

2003: The cappuccino helped in the fight against the wine so I did manage to get out of the restaurant without incident which is a good thing.

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