Basic bread pudding
Instructions:
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There are many combinations that make an excellent bread pudding. If you prefer a pudding that is sweeter, increase the sugar. You may use different kinds of breads. Brioche, cardamom-flavored Christmas bread, egg breads, rye or whole wheat bread, or plain white bread all work. Increase the bread for a firmer pudding; add it diced or layer it in slices for different effects. Orange peel, lemon peel, rum, flavored liqueurs, raisins, figs, chopped apple, dates, walnuts or other nuts, as well as many different spices and/or chocolate, all make delicious variations to bread pudding. To make it fluffy, separate the eggs and beat the whites, folding them in at the last minute before baking. Here is the basic recipe.
- 2 cups dry bread cubes;
- 4 tablespoons butter;
- 4 cups milk, scalded;
- 1⁄2 cup sugar;
- 4 eggs, lightly beaten;
- 1⁄2 teaspoon salt;
- 1 teaspoon vanilla.
- Preheat oven to 325 F. Butter a 21⁄2-quart baking dish.
- Add the bread and butter to the scalded milk. Cool. Add the sugar, eggs, salt, and vanilla. Pour into the prepared baking dish. Bake 1 hour until set. Serve plain or with cream to pour over it, with whipped cream, or with Lemon Sauce, Brandy Sauce, Rum Custard Sauce, or Golden Brown Sugar Sauce.