Bread Pudding has been a staple in my life as long as I can remember. If you look in a cookbook, you will find it in the "dessert" section, probably under some class of custards. However, when I grew up Bread Pudding was indeed a BREAKFAST food (as were cake and pie occasionally, but that's a whole different post). Mama Doo would whip up some B.P for breakfast faster than...well, I can't think of a good idiom, but pretty fast.
The great thing about bread pudding is that you feel called to make it when you have a hunk of bread that is not going to go to good use. So I make it about twice a month, not necessarily because I'm craving it, but because a crusty piece of bread is calling me.
So here's my little helper assisting in some stirring/splattering milk everywhere (I realize he looks dangerously close to the edge of the table, but please know everything was under control...no calls to DFS, please)
And here's my "go to" recipe that I loosely follow (I definitely add more spice, I usually ignore how much bread it calls for to just use up what I have and I never put raisins in it because my crazy husband dislikes them). If you like things sweet, I would add more sugar, especially if you use more bread than the recipe asks. But I like to leave an allowance for ice cream or maple syrup on it, so I usually keep the sugar low.
2-1/4 c. milk
2 eggs
2 tsp. vanilla
1/2 tsp. salt
1 1/2 tsp. cinnamon
5 c. (3-day old) bread, use crust
1/2 c. raisins
1/2 c. brown sugar
Most people have all of these ingredients on hand anyway and it's a piece of cake to make...I mean, pudding.
Thanks for the ingredient list. Can you tell us how long to bake it and at what temp? Don't worry...you have a pretty darn good excuse for forgetting that part of the post! :) Can't wait to meet the little munchkin!!
ReplyDeleteOh my...350 degrees. I usually set the timer for 40 minutes and keep looking at it from there. It just needs to look "set" in the middle. Thanks Katie!
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