Saturday, April 02, 2005

Bread Pudding

A very tasty way to use up slightly stale white bread.


8 tablespoons golden raisins
10 tablespoons butter, plus extra for greasing pudding basin
16 ounces white bread, sliced
1 1/4 cup milk
1 1/4 cup cream
1 tablespoon vanilla extract
1 cup sugar
3 large eggs, beaten

Preheat oven to 400 degrees. Soak raisins in very hot water for 10 minutes, and then drain. Butter the bread. I would leave the crusts on, personally, but this is a matter of personal preference. Arrange in a pudding basin or casserole dish at with sides of at least 2 to 3 inches of height. Bring the cream, milk, vanilla, and sugar to a simmer. Add milk mixture to the eggs. Pour the egg-milk mixture onto the bread, leaving to soak for a bit. Cover with aluminium foil and cook for approximately one hour after reducing heat to 350 degrees. As the hour draws to a close remove the covering and allow the top to crisp a bit. This is very nice with brandy sauce, should you happen to have some left over from your Christmas festivities.

2 comments:

Michael Sheridan said...

Hello MaryAnn1021
And G'day from Downunder. I was hunting around the web for stuff on how to cook lobster tail when I came across Bread Pudding. It's just amazing what these searches turn up. I'm not sure I'm finding what I need, but I'm having a lot of fun. Have a great day!

jeena said...

Your bread pudding sounds nice, great blog :)


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