Bread Pudding
By Margannl
This is my all-time favorite recipe for bread pudding. I copied my handwritten notes to write this recipe - and once, when I mislaid the notes, I looked in every book I thought it might be in, and couldn’t find it…that’s by way of saying that I can’t give the original author credit here. But it is really tasty - and I’ll bet you’ll think so too!
SERVES 4 Malinda Lee
- 4
Ingredients
- for the pudding base mixture:
- 6 slices, stale bread (brioche is terrific)
- softened butter
- sugar
- cinnamon
- 1/2 cup, brown sugar
- 1/2 cup, seedless raisins
- for the custard mixture:
- 4 eggs -lightly beaten
- 2 cups, milk
- 2 tablespoons, sugar
- 1 teaspoon, vanilla extract
Preparation
Step 1
Preheat the oven to 375 degrees. Remove the crusts from the bread slices and toast the slices until lightly browned. Butter half of the toasted slices generously with the softened butter, sprinkle them with cinnamon and sugar, and cover each with an unbuttered slice - forming sandwiches. Cut each sandwich into fingers, then cut once across, into square shapes (more or less). Place the little square sandwiches into a well-buttered baking dish - such as an 8-inch square pan. Sprinkle the brown sugar and raisins over the sandwiches in the dish.
Mix together the custard ingredients (eggs, milk, sugar, vanilla), and pour the custard mixture over the bread and butter sandwiches. Place the baking dish into a larger pan. Add very hot water to the larger pan to come about 1-inch up the sides of the baking dish. Bake the pudding in the hot-water bath in the preheated 375 degree oven until the custard is set (about 40 – 60 minutes). Serve hot or warm.