posted by Linda in San Diego 04-06-99 7:09 AM
Bread Pudding
6 slices bread, soaked in the milk
1 (12 oz) can evaporated milk
1 can water
3 eggs, beaten well
2 c. sugar
1 stick oleo
1 (4 serving size) box instant vanilla pudding
Beat all ingredients well. Cook at 350 degrees until light brown. Serve with whipped cream.
Bread Pudding
Prep time: 25 minutes
Baking time: 35 to 40 minutes
Degree of difficulty: easy
1 1/4 cups sugar, divided
1/2 teaspoon cinnamon
1 day-old challah bread or other egg bread (8 oz.), cut into 1/2-inch cubes
1/4 cup butter or margarine, melted
1/3 cup raisins
8 large eggs, lightly beaten
1 quart half-and-half cream
1 vanilla bean, split lengthwise
Whipped cream (optional)
Heat oven to 400 degrees. Grease a 13x9-inch baking dish.
Combine 1/4 cup sugar and cinnamon in cup.
Toss bread, melted butter, raisins and cinnamon-sugar mixture in large
bowl to coat. Spread in prepared pan.
Whisk eggs lightly in large bowl. Bring cream, remaining 1 cup sugar and vanilla bean to boil in medium saucepan. Carefully remove vanilla bean; cool slightly. Scrape seeds from bean with small spoon. Stir seeds into cream mixture. Discard bean.
Gradually whisk cream mixture into eggs; pour
over bread.
Place dish in large roasting pan. Add enough hot water to come halfway up side of baking dish.
Bake pudding 35 to 40 minutes, until custard is set and top is golden brown. Cool on wire rack.
Serve warm or at room temperature, with whipped cream, if desired. Makes 12 servings.
Per serving:
Calories 340,
Total Fat 18 g,
Saturated Fat 9.5 g,
Cholesterol 191 mg,
Sodium 208 mg,
Carbohydrates 37 g,
Protein 8 g,
Calcium 122 mg