Friday, November 17, 2006

Bread Pudding


A couple days ago I made a post referencing a loaf of French bread. It was odd having a deliciously new loaf of crusty bread lying around specifically waiting for it to go stale, but that's exactly what I was doing. In mind I had visions of a custardy bread pudding, replete with raisins, swirled with cinnamon and nutmeg. The day came when I finally had the time to make it, only to find out I was completely shot of raisins! I still had dried cranberries from the quiche I had made, but really didn't want cranberry taste in my bread pudding. Time was tight, the raisins would have to be missed.



I used a recipe found from Simply Recipes, changing a few things around. Instead of allspice I used simply cinnamon and nutmeg, and of course there were the absent raisins. I baked two versions: one in a mini bundt pan that came in a set of 4 that I ad just picked up, and 1 in a cake pan to share with my coworkers. The single loaf I used was more than enough, even with a few pieces taken from the end for the French Toast. I loved how the mini version turned out, and enjoyed it when it was barely cool!

French Bread Pudding

1 loaf French bread torn into pieces
4 1/2 cups milk
3 eggs, lightly beaten
2 cups sugar
2 Tbsp vanilla
1 cup raisins
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon

3 Tbsp unsalted butter, melted

Preheat oven to 350°F.Soak the bread in milk in a large mixing bowl. Crush with hands until well mixed and all the milk is absorbed. In a separate bowl, beat eggs, sugar, vanilla, and spices together. Gently stir into the bread mixture. Gently stir the raisins into the mixture.

Pour butter into the bottom of a 9x13 inch baking pan. Coat the bottom and the sides of the pan well with the butter. Pour in the bread mix and bake at 350°F for 35-45 minutes, until set. The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan.

I topped mine with a little homemade glaze: 1/4 cup sugar with just enough water to give it a thick consistency, then drizzled over the pudding.

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2 Comments:

Blogger Carter Lusher said...

Hi Julianne, Great idea for those mini-bundt cake pans I currently use maybe twice a year. >>grin<< The recipe is nice and straightforward so I posted a link to it on Food Notebook

http://www.foodnotebook.com/blog/2006/11/new_media_roundup_112406_pickl.html

7:42 AM  
Blogger Douglas Cress said...

FROSTING!! Look forward to reading more. Doug

2:36 PM  

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