Post by JustPlainKitty on Sept 21, 2009 18:34:48 GMT -5
Well I mentioned Evvie's Bread Pudding in one of my stories so I figured I'd post my favorite bread pudding recipe for folks to try.
2 C. milk
4 tbs. butter
2 eggs
1/2 C. sugar
1/4 tsp. salt
1 tsp ground cinnamon
3 C. soft bread cubes
1/2 C. raisins (optional)
Heat oven to 350 F. Scald milk; add butter. Beat eggs slightly in bowl; stir in milk mixture, sugar, salt, and cinnamon. Put bread cubes and raisins in 1 1/2 baking dish; pour milk mixture over; stir gently. Place in pan of hot water. Bake 40-45 minutes or until thin-bladed knife inserted 1 inch from edge comes out clean. Serve warm or cold with cream, whipped cream, or Hard Sauce (a sweet rum sauce). Makes 6 servings.
It is also good with a fruit sauce or fruit syrup.
As a variation, I sometimes replace the bread with Frosted Mini-Wheats, increase the milk to 2 1/2 C, increase eggs to 3 and add a tsp of vanilla.
In either recipe all or part of the milk can be substituted with evaporated milk for a richer pudding.
I don't put raisins in mine though because I don't like cooked raisins. That is why they are listed as optional.
HARD SAUCE (in case anyone wants the recipe)
1/2 C soft butter
2 C confectioners' sugar (powdered sugar)
2 tbs rum or 1 tsp rum extract
Cream butter, sugar, and rum (or extract) until smooth. For individual servings drop by teaspoonfuls on pieces of wax paper (or press it through a pastry bag to make it pretty). Chill or freeze until serving. Makes about 1 cup.
Works best when the pudding is still warm.
2 C. milk
4 tbs. butter
2 eggs
1/2 C. sugar
1/4 tsp. salt
1 tsp ground cinnamon
3 C. soft bread cubes
1/2 C. raisins (optional)
Heat oven to 350 F. Scald milk; add butter. Beat eggs slightly in bowl; stir in milk mixture, sugar, salt, and cinnamon. Put bread cubes and raisins in 1 1/2 baking dish; pour milk mixture over; stir gently. Place in pan of hot water. Bake 40-45 minutes or until thin-bladed knife inserted 1 inch from edge comes out clean. Serve warm or cold with cream, whipped cream, or Hard Sauce (a sweet rum sauce). Makes 6 servings.
It is also good with a fruit sauce or fruit syrup.
As a variation, I sometimes replace the bread with Frosted Mini-Wheats, increase the milk to 2 1/2 C, increase eggs to 3 and add a tsp of vanilla.
In either recipe all or part of the milk can be substituted with evaporated milk for a richer pudding.
I don't put raisins in mine though because I don't like cooked raisins. That is why they are listed as optional.
HARD SAUCE (in case anyone wants the recipe)
1/2 C soft butter
2 C confectioners' sugar (powdered sugar)
2 tbs rum or 1 tsp rum extract
Cream butter, sugar, and rum (or extract) until smooth. For individual servings drop by teaspoonfuls on pieces of wax paper (or press it through a pastry bag to make it pretty). Chill or freeze until serving. Makes about 1 cup.
Works best when the pudding is still warm.
at it, I have two of them one for Rice (Water Grain DQ, D2 - Dragonquest) and one for Bread.