Karen's Bread Pudding
I made a smaller batch of my bread pudding and wrote down all the
ingredients as I went so I could get the recipe onto paper to share...
and here it is. This is a very basic traditional bread pudding (aka
baked french toast) and it's delicious!
Karen's Bread Pudding
If you like you can substitute diced apple or drained fruit for the
dried fruit in this pudding. Any kind of bread can be used for the
pudding but it works better if it is a few days old. Bread pudding is
traditionally made with scraps and left-over ends of the bread that
are going stale. This pudding is wonderful straight out of the oven
but it can equally well be served at room temperature, cold, or
reheated in the microwave.
" 1 loaf sliced white bread
" ½ stick butter
" ¼ cup dried fruit (any variety you like. I use raisins and
craisins mixed together.)
" ½ cup brown sugar
" 1 cup half-and-half (optional. For a lower-fat pudding,
substitute an extra cup of milk instead.)
" 1 cup milk
" 6 eggs
" Cinnamon to taste
Grease a rectangular pyrex casserole dish with part of the butter.
Cut the bread into quarters and lay half of it in the bottom of the
dish, overlapping the slices randomly.
Sprinkle the fruit on top of the bread. Sprinkle half the sugar on top
of that, and dot with random dabs of butter. Sprinkle cinnamon on the
Cut the other half of the bread into quarters and lay it in the dish,
overlapping to make it fit. If there are sticking-up-bits that's good
- they'll go crusty when it bakes.
Beat the eggs, milk and half-and-half and vanilla in a measuring jug.
Pour it evenly over the bread mixture. Then pat the bread down to make
sure that there are no dry spots or slices. If needed, add a little
more milk to any dry places in the dish.
Dot the remaining butter on top of the pudding. Sprinkle the other
half of the sugar and more cinnamon generously on top of the pudding.
Leave the pudding to sit on the counter for half an hour, or leave it
in the fridge for a few hours or overnight. This will let it absorb
some of the milk mixture. When you are ready to bake the pudding, turn
your oven onto 350 degrees and put the pudding into the cold oven.
There is no need to preheat the oven for this recipe, but if you
already have a hot oven, deduct 15 minutes from the baking time.
Bake at 350 for 45 minutes to one hour, or until it is as browned and
crispy on top as you would like it to be. Serve plain, or with syrup