Yesterday I tried my hand at bread pudding. I had made bread last week that didn’t quite rise appropriately and was quite dense. We’d eaten some of it, but I hated to waste the rest so bread pudding it was to become.
I’d made rice pudding last week and so after searching for recipes for bread pudding, I combined some of them with some of what I did for the rice pudding. Here’s the finished product.
▢ 3/4c cream
▢ 1 1/4c milk
▢ 4 tbsp butter
▢ 3/4c sugar
▢ 2 tsp Vanilla
▢ 5-6c cubed bread
▢ 4 eggs, beaten
Place cubed bread in an oiled 9×9 casserole. Warm first four ingredients until the butter melts. Add vanilla. Stir well and pour over bread.
Allow mixture to sit for 30 minutes. Preheat oven to 350°. Bake for 30-45 minutes until the custard sets and the bread edges brown.
This dish is best served warm or at room temperature.
The Rejoicing Life 