Wednesday, August 24, 2011

This old fashioned bread pudding recipe to make at home.

As I watched the final stages of a popular cooking show which attracted a large following across the country, competitors were plating up dishes with the help of mentors from fine dining restaurants not only to impress the judges but bringing their collective culinary skills to a different level. The competitors were no longer satisfied of cooking a simple dessert, they conjured up more exotic creations using all manner of fancy ingredients and all generously laced with a variety of spices and liqueur.
For a lot of us watching the show, it's far beyond our means to duplicate the dish at home. I do not mind fine dining whereas food portions are smaller but more visually appealing and unless it rises to its occasion, I would rather eat simply. Instead I have a yearning for a simpler time when dessert was made from a few common kitchen ingredients. This bread pudding recipe, from an old English neighbour is absolutely incredible and simple to make.

Bread Pudding

2 cups whole milk
1/4 cup butter
2/3 cup brown sugar
3 eggs
1 teaspoons cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
3 cups stale bread, torn into small pieces (Brioche works best)
1/2 cup raisins (optional)


1. In a saucepan, over medium heat, heat milk just until film forms over top. Combine butter and milk, stirring until butter is melted. Cool to lukewarm.
2. Combine sugar, eggs, cinnamon, nutmeg, and vanilla in a mixing bowl. Beat mixture for 3 minute. Slowly add milk mixture.
3. Place bread in a lightly greased 1 1/2 quart casserole.
4. Sprinkle with raisins if desired. Pour batter on top of bread.
5. Bake at 350 degrees F for 45 minutes or until set. Serve warm.

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