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Bread Pudding Recipe

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This recipe for Bread Pudding is from MUM'S ZESTY KITCHEN SECRETS, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
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Ingredients:  
Ingredients:  
Bread Pudding
½ cup of raisins
1 lb. loaf of store bought French Bread
4 large eggs
¼ cup of granulated sugar
2 tsp. of vanilla extract
½ cup of melted butter
¼ tsp. of fresh grated nutmeg
2 cups of half and half milk or cream
1 cup of whole milk or half and half

Custard
1 large egg
½ cup of sugar
¾ cup of half and half milk
¼ tsp. of cinnamon
⅛ tsp. nutmeg
2 tsp. of vanilla extract
Directions:
Directions:
1. Soak the raisins in boiling water to soften them up.
2. In a large bowl, break 4 eggs, add sugar, vanilla extra and melted butter which has cooled down a little bit.
3. Whisk the eggs, adding half and half milk, whole milk and the grated fresh nutmeg. Ensure that the eggs have mixed in with the milk.
4 Cut up the bread in small cubes and place them in a 8" x 8" baking dish filling to the top.
5. Add all the bread into the bowl containing the custard mixture.
6 Let bread soak the milk completely for about 30 minutes.
7 Preheat the oven at 325º.
8. Layer the soaked bread into the baking dish, layering the bread, raisins with the raisins on top.
9 Sprinkle a little nutmeg on the top.
10. Bake the pudding for 45 minutes. Ensure that the centre is completely cooked.
11. When the bread pudding is finished baking, let it cool at room temp.
12. Transfer to the fridge to let it set for about 6 - 8 hours.
11.Just before serving, break an egg and whisk it in a bowl. Add it to a saucepan, add sugar, milk an whisk well to ensure that the egg is blended in. Add the vanilla, cinnamon, nutmeg, and keep whisking.
12. Turn the heat on low and let the milk simmer with the eggs and sugar, stirring continuously until the custard thickens.
13 Take it out of the stove and serve with the bread pudding.

 

 

 

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