Monday, December 21, 2009

Monday Mixing: Baby Henry's Bread Pudding

From: LaBelle Cuisine: Recipes to Sing About
  • 4 cups stale, firm white sliced sandwich bread, cut into 1-inch squares (about 7 ounces)
  • 3 cups milk
  • 3 large eggs
  • 1 1/2 cups sugar
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 12 tablespoons (1 1/2 sticks) butter, melted
  • 1/2 cup raisins
1.  Preheat the oven to 350ยบ F. Lightly butter a 12 x 8-inch (2 1/2-quart) baking dish. 

2.  In a large bowl, gently mix the bread and milk. Let stand for 5 minutes.

3.  In another large bowl, mix the eggs, sugar, vanilla, and cinnamon. Gradually stir in the melted butter.

4.  Add the bread with its milk and the raisins, and mix gently. Pour into the prepared dish.

5.  Bake until golden brown and a knife inserted in the center comes out clean, about 45 minutes.

6.  Cool for 10 minutes. Serve hot, warm, or at room temperature.

PATTI'S POINTERS: Fresh bread makes soggy bread pudding. With all of the preservatives they put into the bread these days, it's hard to get bread to go stale. (All of a sudden it just tastes and smells bad.) It's best to spread the bread on the kitchen counter and let it stand for a few hours or overnight, uncovered, to dry out.

TRILLIAN'S TIPS: I usually just place the bread slices in the oven long enough to dry them out a little bit (without turning them into toast) and haven't had a problem with overly-soggy pudding. Enjoy!!!


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