Friday, July 18, 2008

Ron's Bread Pudding

Are you like me? Does your freezer always seem to have remnants of several types of bread?
White bread, whole wheat bread, half a loaf of Italian, two kaiser rolls, etc.?

Well the answer to that is simple.... Bread Pudding!

I love bread pudding. Below is my tried and true recipe which I've been making for years.
It seems to me that most people like raisins in their bread pudding, I prefer currants as
they seem to have a milder taste which I like. Also, some folks like to put Bourbon sauce
or a whiskey sauce all over their bread pudding. I prefer it plain, with just a touch of
whipped cream.

Eight to Ten slices of bread of almost any type. (The one pictured I used plain white bread and plain whole wheat bread)

2 eggs
1/2 cup currants
1 tbsp butter
3/4 cup brown sugar
1/4 cup sugar
1 cup of milk
1 can of evaporated milk
4 pats of butter
2 tsp. cinnamon
1 teaspoon vanilla extract

Tear the bread in pieces and place is a greased 8 x 8 baking dish.

In a medium bowl, beat the two eggs.

Add both sugars and combine well with the eggs.

Add the milks, cinnamon, melted butter and vanilla to the egg/sugar mixture and mix well.

Pour the mixture evenly all over the bread. With the back of a large spoon pat
down the bread a bit to condense it slightly.

Place 4 pats of butter atop the bread pudding mixture.

Cover with tinfoil and bake for one hour at
350 degrees. (Covering keeps it very moist as it
bakes) Remove tinfoil and bake uncovered for another 30 to 45 minutes until golden brown.

Serve with topping of your choice.


Anonymous said...

I've recently learned about the bliss that is bread pudding. :-) I tried some pumpkin bread pudding around Thanksgiving last year and fell in love!

Mevon said...

I'm a fan, too. So tell me, at what temperature do you bake this Ron??

The Merlin Menu said...

Oops. Bake at 350 degrees. Thanks Mevon.

Nihil Nusquam said...

Just got done making this, and it is excellent.

Thank you for sharing...