Ever just buy too much bread and it sits around until it’s past date but you just don’t want to throw it away? It has never happened to me since I don’t eat bread often, but HB’s brother came rolling in with 3 loaves of bread the other week and insisted he’d go through tem. Did he? No, but it did give me the opportunity to expose HB’s family to more Western/American food and me to try bread pudding….for the first time. No time like the present!
I haven’t had bread putting, but after looking through dozens of recipes I imagined it would taste similar to french toast, which I make often (sans raisins). So I found a simple recipe (since the chocolate ones were more complicated and required more than just the cocoa powder I had here at home.
- 1 1/2-2 c. milk
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 1/2 c. raisins
- 1/2 c. sugar
- 4 eggs
- 2 tablespoons of butter
- 9 slices of bread
- Preheat oven to 375 degrees Fahrenheit (or for me about 190-200 Celsius).
- In a baking dish, lightly butter the baking dish and into it tear the bread into small pieces.
- Layer the raisins while doing this.
- Drizzle the melted butter onto the bread then prepare other ingredients.
- In a large bowl, beat the eggs and add the other ingredients together.
- The custard mixture should then be poured over the buttered bread and raisins. Press down on the bread to make sure it absorbs the liquid.
- Then bake until the top of the bread is firm and golden brown.
Enjoy! I enjoyed it at first as desert with a glass of sweet wine, but then had it for breakfast with a glass of soy milk. So it’s very versatile and is great the next day, too, once it has settled. This dish though is not overly sweet. So if you like yours a bit sweeter, I do suggest adding 1/4-1/2 cup of sugar more.
*This recipe was taken from this site: http://blog.areyouhungry.info/2010/05/easy-bread-pudding.html