Bread Pudding
 Click to enlarge | Ingredients: Metric Units 3 eggs, beaten
1 1/2 c. sugar 2 Tbsp. brown sugar 1 Tbsp. vanilla 1/2 tsp. nutmeg 1/2 stick butter 3 c. heavy cream 4 c. cubed day-old bread 3/4 c. raisins food coloring (optional) |
Directions:
A Hostetler Family Recipe. This hearty pudding is a warm dessert for a winter evening - or a sweet way to start the day. (If you're having it for breakfast, I suggest skipping the hard sauce. A little milk, perhaps?)
Yield: 6-8 servings
Combine eggs, sugars, vanilla, nutmeg.
Add melted butter, cream, coloring if using, mix well.
Stir in bread and raisins. Let stand 10 - 15 minutes.
Pour into greased deep pan or casserole
dish. Bake at 375°F for 45 - 60 minutes or until golden brown. (Place a jelly-roll pan or edged baking sheet underneath - be prepared for overruns.) Serve warm, topped with Hard Rum Sauce. 6 - 8 servings.
Yield: 6-8 servings
Combine eggs, sugars, vanilla, nutmeg.
Add melted butter, cream, coloring if using, mix well.
Stir in bread and raisins. Let stand 10 - 15 minutes.
Pour into greased deep pan or casserole
dish. Bake at 375°F for 45 - 60 minutes or until golden brown. (Place a jelly-roll pan or edged baking sheet underneath - be prepared for overruns.) Serve warm, topped with Hard Rum Sauce. 6 - 8 servings.Submitted by Gretchen Grant
Contributed on: Tuesday May 11th, 2004 and modified on Monday February 18th, 2008
Contributed on: Tuesday May 11th, 2004 and modified on Monday February 18th, 2008