Wednesday, December 21, 2011
Bread and Butter Pudding
It's been simply AGES since I posted a recipe on here; in the old days, I would document a lot of my cooking, but I've fallen out of the habit of it. So, to shake things up a bit, here's the recipe for my very favourite bread and butter pudding. It's actually from Paula Deen, but I've tweaked it a little bit to customize it. I made one for Thanksgiving, and it was a big hit.
Bread and Butter Pudding Recipe
5 slices of good white bread, crusts removed
2 tbs. softened butter
4 cups whole milk (do NOT use diet "milk" or non-fat anything)
6 large eggs
1 cup sugar
1 tsp. vanilla
Cinnamon and nutmeg
Remove the crusts from the bread, and let it sit out on the counter for several hours or overnight to harden it up a bit. Preheat oven to 325. Next, lightly butter a 9X13 glass baking dish. Butter one side of the bread pieces, and place them butter side up in the dish. Scald the milk in a heavy saucepan over medium heat until bubbles appear; be careful not to burn it. Slightly beat the eggs in a large mixing bowl, and then whisk in the vanilla and sugar. Very slowly whisk in the hot milk, and then pour the mixture over the bread in the baking dish. Let stand for 10 minutes. Sprinkle cinnamon and nutmeg over the top, then put the baking dish in a large pan of hot water, with the water rising to slightly below the rim of the baking dish. Bake for around 40 minutes, or until knife inserted in middle comes out clean. You can serve this hot or cold, but I actually prefer it cold.
Below, you can see the buttered bread in the baking dish, waiting for the milk and egg mixture.
The finished product, below. This is easy to make, and good comfort food.