Bread Pudding

The Holiday dinner is over and you have all that leftover bread and dinner rolls. You can freeze them, or of course use them for stuffing, which you just had, so how about making Bread Pudding. 

This has been a thrifty housewife's trick for many years. Uses up eggs, extra milk and of course that bread. Since it works best with day old bread this is just what you need. Easy to make, good cold or warm and a real comfort food.

I made mine by adding some Cream Sherry to the milk and soaked the raisins in it while I cut up the bread.  This is optional of course, though we thought it really upped the taste. I used Golden Raisins as that is what we like, dark work great also.
Either way do give this a try.
Bread Pudding
2 slightly beaten eggs
2 1/4 cup milk
1 Tablespoon Cream Sherry* (optional)
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 cups 1" day old bread cubes
1/2 cup brown sugar
1/2 cup raisins
Combine eggs, milk, vanilla, cinnamon and salt; stir in bread cubes.  Stir in brown sugar and raisins.  Pour mixture into 8 x 1 3/4" round ovenware cake dish.  Place pan in larger shallow pan on oven rack; pour hot water into larger pan 1" dep.  Bake at 350° about 45 minutes or till knife inserted halfway between center and edge comes out clean.  Makes 6 servings.

* If using the Cream Sherry, put the tablespoon in the measuring cup and add enough milk to make the 1/4 cup called for in the recipe. Stir into the raisins and let set while you get everything else ready. Then stir into the recipe when called for.

1 comment:

  1. I love bread pudding and I especially loved this one. My boss likes it even more than I and really raved about this. The problem is… Myrna doesn't make this often. She complains that it disappears so fast. I thought that was the point.


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