I recently came across an old recipe box that belonged to my mother.
Inside the box were old 3 x 5 index cards mostly written in my mother's tight cursive writing.
As I searched through, I was thrilled to find her recipe for bread pudding.
My mother made a few things well and bread pudding was at the top of the list.
Bread pudding originated long ago in Europe as a way for poor people to make use of stale bread without using too many other ingredients.
This is a stark contrast to today when bread pudding is thought of as a very rich dessert, filled with cream, butter and eggs and topped with rich sauces.
Bread pudding can be made with nearly any type of bread.
White bread, brioche, challah, panettone, and raisin bread are just a few of the types of bread you could choose.
You must begin with bread that is either slightly stale or lightly toasted.
Do not use fresh soft bread or your pudding will be mush.
To start, grease an 8 inch baking pan with butter and preheat the oven to 325 degrees F.
Then very lightly toast 5-6 slices of cinnamon bread.
Remember, the bread should be lightly toasted and should be soft on the inside.
Spread butter on both sides of each slice and then cut them up into 1 inch cubes.
Arrange the bread cubes in the baking dish.
You can add a 1/2 cup of raisins or other dried fruit at this time.
Sometimes, I like to add chocolate chips instead of the dried fruit.
Now you must prepare the custard.
In a bowl, beat 3 eggs with a whisk.
Add 1/3 cup of light brown sugar, a pinch of salt, 1 teaspoon of cinnamon, and a pinch of nutmeg.
Gradually add 2 1/2 cups of warm milk and 1 teaspoon of vanilla extract to the egg mixture, stirring until combined.
Pour the mixture over the bread cubes and let it stand for 30 minutes.
From time to time press the bread down into the custard so the cubes will absorb the custard.
Combine 1 tablespoon of sugar with a small amount of cinnamon and sprinkle the cinnamon sugar over the top.
Now the pudding is ready to bake for 50 to 60 minutes or until a knife inserted in the center of the pan comes out clean.
The pudding should be golden in color and puffy.
The bread pudding can be served warm or cold with whipped cream and fresh berries.
Inside the box were old 3 x 5 index cards mostly written in my mother's tight cursive writing.
As I searched through, I was thrilled to find her recipe for bread pudding.
My mother made a few things well and bread pudding was at the top of the list.
Bread pudding originated long ago in Europe as a way for poor people to make use of stale bread without using too many other ingredients.
This is a stark contrast to today when bread pudding is thought of as a very rich dessert, filled with cream, butter and eggs and topped with rich sauces.
Bread pudding can be made with nearly any type of bread.
White bread, brioche, challah, panettone, and raisin bread are just a few of the types of bread you could choose.
You must begin with bread that is either slightly stale or lightly toasted.
Do not use fresh soft bread or your pudding will be mush.
To start, grease an 8 inch baking pan with butter and preheat the oven to 325 degrees F.
Then very lightly toast 5-6 slices of cinnamon bread.
Remember, the bread should be lightly toasted and should be soft on the inside.
Spread butter on both sides of each slice and then cut them up into 1 inch cubes.
Arrange the bread cubes in the baking dish.
You can add a 1/2 cup of raisins or other dried fruit at this time.
Sometimes, I like to add chocolate chips instead of the dried fruit.
Now you must prepare the custard.
In a bowl, beat 3 eggs with a whisk.
Add 1/3 cup of light brown sugar, a pinch of salt, 1 teaspoon of cinnamon, and a pinch of nutmeg.
Gradually add 2 1/2 cups of warm milk and 1 teaspoon of vanilla extract to the egg mixture, stirring until combined.
Pour the mixture over the bread cubes and let it stand for 30 minutes.
From time to time press the bread down into the custard so the cubes will absorb the custard.
Combine 1 tablespoon of sugar with a small amount of cinnamon and sprinkle the cinnamon sugar over the top.
Now the pudding is ready to bake for 50 to 60 minutes or until a knife inserted in the center of the pan comes out clean.
The pudding should be golden in color and puffy.
The bread pudding can be served warm or cold with whipped cream and fresh berries.
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