Bread Pudding Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 5 to 6 cups dry, day old bread, croissants or Danish pastries, cut into small pieces
¼ cup raisins
¼ cup pecan or walnut pieces
⅓ tsp. nutmeg
2 heaping tbsp. cinnamon
1½ cups light brown sugar
3 cups milk
5 tablespoons, unsalted butter
2 small eggs, lightly beaten
½ tsp. vanilla extract
(See recipe for bread pudding sauce in the instructions)
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Directions: |
Directions:Preheat oven to 350º. Mix in large bowl, bread, raisins, pecans, nutmeg, cinnamon and brown sugar. Set aside. Place milk and butter in a large saucepan over medium heat and stir to combine as butter melts. Place eggs in small mixing bowl and whisk to combine. Whisk 1 cup hot milk mixture into eggs. Immediately pour egg mixture back into saucepan containing milk. Whisk to blend. Remove from heat and stir in vanilla. Pour milk over bread, stir well and let mixture sit, stirring occasionally, until liquid is absorbed 5-7 minutes. Pour bread pudding into greased 9x13 inch baking dish, cover with foil and bake 30 minutes. Remove foil and bake 30 minutes.
Sauce: Melt 5 tbsp. unsalted butter in sauce pan over low heat. Add 1½ cups granulated sugar, cook 3-4 minutes or until sugar turns light golden brown. Add 2-3 tbsp. peach juice, and simmer 1-2 minutes. Add cream and stir until well blended. Yields 1½ cups sauce. |
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Number Of
Servings: |
Number Of
Servings:Serves 12-16 |
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Notes: |
Personal
Notes: Bread pudding was an olden times dessert, and it is sometimes referred to as the "poor man's pudding." It was a something people could make with ingredients that were on hand with very little ingredients. Historians trace the history of bread pudding to the early 11th and 12th centuries, as frugal cooks looked for ways to use stale, leftover bread instead of letting it go to waste.
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