posted by Pat T 10-05-101 7:46 PM
Bread Pudding
2 cups (500 ml) milk
2 cups (500 ml) Bread cubes (stale)
1/4 cup (50 ml) Butter or margarine
2 eggs, beaten
1/3 cup (75 ml) granulated sugar
1/2 tsp. (2 ml) salt
1 tsp. (5 ml) vanilla extract
1 cup (250 ml) raisins or currants (may use less)
1/2 tsp. (2 ml) cinnamon or nutmeg (optional)
Measure milk into heavy saucepan. Heat until almost boiling. Add bread cubes and butter. Remove from heat. Stir in eggs, sugar, salt, vanilla, and raisins. Add cinnamon or nutmeg. Turn into 8-inch (20 cm) casserole. Bake, uncovered, in 350° F. (180° C.) oven for 45 minutes until set. Serve with cream or ice cream. Serves 6-8.
Variation: Use brown sugar instead of white. It gives it a mild butterscotch flavor.
Variation: For a less custardy pudding, double the amount of bread.
Chocolate Bread Pudding: Mix in 2 tsp. (30 ml) cocoa to pudding before placing in oven. Adding cinnamon is an option. Medium chocolate color and flavor. Good.
Queen of Puddigs: Use 3 egg yolks in pudding. When baked, turn oven to 400° F. (200° C.) Beat 3 egg whites and 1/4 tsp. (1 ml) cream of tartar until soft peaks form. Beat in 3 Tblsp. (50 ml) granulated sugar until stiff. Spread on top of baked pudding. Return to oven for about 5 minutes until browned.