The yummiest bread pudding

Alright – this is so good I just had to share. As it’s my own recipe, I don’t have to link to anyone else or give anyone credit. This is – by far – the best bread pudding I have ever made!

Read all of the instructions before making!

Preheat the oven to 350*

Start with an unsliced loaf of homemade bread. Preferably one with oats and whole wheat with some white flour content as well. Slice it, peel off the top crust if it’s really dense and dark but don’t if you don’t want to. Tear into various pieces from crumbs to bigger chunks until your 2L (or 2 qt) pyrex is 3/4 full. Yes- put the crumbs in; no, do not grease the pan.

Take about 2 cups of milk and 1/4 cup butter, warm together on the stove over very low heat – let this happen while you’re tearing the bread. Once the butter is melted, whisk in a scant 1/2 cup of sugar. Brown makes a carmel taste, raw is just plain yummy and refined white is – well, addictive sweetness. If you’re a real sugar tooth, add more- but there is a yummy sauce option so, don’t rush with too much. Also, you can add dried fruit like raisins which also make it sweet -but I digress. Over the crumbs sprinkle a generous amount of cinnamon and nutmeg. I used about a teaspoon of cinnamon and nearly as much nutmeg – but I love the stuff. Do what works for you. Other spices might be good as well but I take no responsibility for any variations. Toss the crumbs and spices a bit.

** I totally forgot – add about a teaspoon of vanilla to the milky stuff or the egg – doesn’t matter. A generous tsp if, like me, you love vanilla. Less if you aren’t as much of a fan.

The sugar doesn’t have to be super whisked – half assed is just fine. Let the milky mixture sit of the burner to cool a bit. And let the crumbs sit. Next, take the measuring cup you used for the milk and whisk three eggs into submission. Home grown is best, natch, but whatever you can get is going to work. Once the eggs are whisked, take about a 1/4 cup of the milky mixture and whisk that into the eggs – adding it VERY slowly. Once that’s well mixed without curdling add more and more until the measure cup (or bowl or whatever you’re using) is nearly full. Add that to the pan with the remainder of the milky mixture, whisking all of the time. I know, it’s so Martha to whisk this much but it is SO worth it.

Add this to the crumbs and stir around a bit.

Bake in a bain marie for about 40 min. To check if it’s done, stick a butter knife in about an inch from the side. Even if the pudding looks wet/jiggly, if the knife comes out clean, you’re good to go.

Optional – although I didn’t feel I needed it – hard sauce. Make a white roux, add brown sugar, alcohol of choice (rum, brandy whisky are all traditional options), simmer to desired thickness. Pour over self – er… pudding and enjoy.

Yes – photo to follow.


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