Russelnod.com

Bread Pudding

Serves 12

This recipe is adapted from Paul Prudhomme’s version. You can cut the sugar if you are using a country white, but leave that amount if you include a sourdough. I am not fond of nutmeg, so I generally use only the vanilla and cinnamon.

5 cups stale bread cubes
½ cup raisins
½ cup chopped pecans
3 eggs
1 cup sugar
2 teaspoons vanilla extract
1 teaspoon cinnamon
1 teaspoon ground nutmeg
¼ cup melted butter
2 cups milk

Let the bread cubes sit overnight to dry.

Preheat the oven to 350 degrees. Mix the bread cubes with the raisins and pecans in a large bowl. Beat the eggs and sugar for several minutes. Add the vanilla, cinnamon, nutmeg and melted butter, then beat in the milk. Add to the bread crumbs and let sit for an hour or so, until most of the liquid is absorbed.

Pour the mixture into a greased loaf pan, put in the oven and reduce the heat to 300. Bake for 40 minutes, then raise the heat to 425 and bake until the top is brown and the pudding is puffed up, about 15 minutes. Serve warm with lemon sauce, whipped cream, ice cream, etc.

This entry was posted on Thursday, January 17th, 2008 at 11:46 pm and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.