This is one for chocolate version: 2 cups milk, scalded; 4 slices day-old bread; 1 egg, beaten slightly; 2 tbls. cocoa, heaping; 1/3 cup sugar; 1/8 teaspoon salt; 1 t. vanilla. [This recipe may be doubled and cooked in microwave oven. If so, check after 10 min. on HIGH. It will probably be done.] Heat regular oven to 350. Spray small casserole or loaf dish with non-stick spray, or grease well with butter or margarine. Beat egg, adding a little scalded milk while beating, then decant into rest of milk. Add bread, with crust removed, broken in small pieces, to milk/egg mixture. Add this to dry ingredients which have been mixed together. Put into dish and bake, uncovered, for 1/2 hour. Serve with hard sauce or one of your choice. This recipe was from my mother and mother-in-law (at separate times). Mother also made one without cocoa, using raisins. I can't find that one. (06/07/2005)
This is a great and easy recipe for bread pudding.
Preheat oven to 350 degrees F. Grease a 9x13 cake pan. Tear bread into pieces and place in pan. Pour 3 cups milk over all, let set 20 minutes. Combine remaining 4 cups milk,2 eggs and pudding mix with wire whisk. Pour over bread mixture, patting bread down as necessary to coat all pieces. Bake 45 min to 1 hour. If you like more cinnamon in your bread pudding, you can add some to the milk before baking. Top with a sauce made out of 3 cups milk, 2 tsp rum flavor or vanilla and 1 pkg instant vanilla pudding. Serve with a dollop of whip cream or cool-whip. This is very yummy and I get a lot of requests to make this. (06/07/2005)
BREAD PUDDING WITH BOURBON SAUCE
Preheat oven to 375 degrees F. Place bread in large bowl.
Whisk milk, 3/4 cup sugar, cream, eggs, 2 egg yolks, vanilla
and cinnamon in medium bowl to blend. Pour egg mixture over
bread. Add raisins; mix gently to coat bread. Transfer mixture
to 9x5x3-inch glass loaf baking dish.
Cover baking dish with foil. Bake pudding 40 minutes. Remove
Melt butter in top of double boiler set over simmering water.
Add 3 tablespoons bourbon, 1/4 cup sugar and 1 egg yolk.
Whisk until mixture thickens slightly and candy thermometer
registers 160 degrees F, about 1 minute. Remove from heat.
Cut hot or warm bread pudding into 6 slices. Transfer to
plates. Spoon bourbon sauce over each portion and serve.
Makes 6 Servings.
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