bread pudding 007

First, a tip: don't go to the nearest bakery outlet and stock up on $1 loaves of bread, unless you're not a goober like me and know how much to get. I had no clue how to gauge how many cups a loaf would contain. I bought three. I used about three quarters of ONE. LOL, the more you know. None of you will be goobers now! You're welcome. ;)


I used this recipe.

6 1/4 cups cubed whole wheat bread
1 1/4 cups milk
1 egg, beaten
1/3 cup butter, softened
3/4 cup raisins
1/4 cup dried mixed fruit
1/2 cup brown sugar
1 tablespoon ground nutmeg
1 tablespoon ground cinnamon

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large bowl, combine bread and milk, and set aside to soak for 5 minutes. Then stir in egg, butter, raisins, mixed fruit, brown sugar, nutmeg, and cinnamon. Mix well. Press the mixture into a 9-inch square baking pan.
3. Bake in preheated oven until golden and firm to touch, about 35 minutes. Leave in baking pan to cool, then cut into squares.

bread pudding 002

bread pudding 004

All I did to change this up was use raisins and cranberries only and soak them in kirschwasser, and adjust the seasoning because I ran out of nutmeg. I used some allspice and ginger and a dash of cardamom. If I were to do it over, and it looks like I will be due to the copious amounts of dry bread I now have on hand, I would most definitely reduce the butter. It's got a very, very lovely buttery taste, but it's a smidge on the too-much side for my taste.

Time to clear a space in the freezer. I have an inkling that these little babies will be a go-to breakfast item. Imagine the slices made like French toast. I have just the maple-agave syrup blend I want to try with that!
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