MOTHER'S BREAD PUDDING

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Mother's Bread Pudding image

I was hungry for my mother's bread pudding (she has been gone 14yrs) and I could not find her recipe...if she even had one. So I looked at recipes on line and could tell they weren't exactly what I wanted. I had a stale loaf of French bread (I like the crustiness) and started with what I remembered. I don't care for raisins (but you can add some if you like)and I prefer nutmeg over cinnamon and I want real buttery taste and not dry. I like it sort of light and moist....this is what I got. It tasted just like I remembered!

Provided by Denise Kruger @Denedlv

Categories     Puddings

Number Of Ingredients 7

6 cup(s) homogenized milk
1 1/2 cup(s) sugar
5 - eggs
1 teaspoon(s) nutmeg
1/4 teaspoon(s) cinnamon, ground
8 cup(s) stale cubed bread (i prefer french or italian)
- real butter (salted, not the unsalted variety)

Steps:

  • Butter glass pan (8 1/2 x 13 in) well. Make sure to cover all of bottom and sides. Put the bread cubes in the glass pan and even them out. Set aside.
  • In large bowl (preferably one with a pouring spout) mix milk, eggs, sugar, nutmeg and cinnamon. Beat on low until well mixed.
  • Pour milk mixture over bread cubes in buttered pan. Lightly press bread cubes into milk mixture. Top with maybe 8 or 10 thin butter patties scattered over top. Let stand for a half hour, periodically pressing bread cubes down into milk mixture so they absorb the liquid.
  • Bake at 350 degrees for 90 minutes or until knife in center comes out almost clean and custard is set. Top will be a golden brown. Remove and let set for at least 20 min. Serve warm plain or with milk.

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