Bread pudding, an old-fashioned dessert with several variations. It’s simple and can usually be made with what bread or biscuits are at hand. That is where its variety comes from: the type of bread you use, the staler the better. If you don’t have stale bread, put some slices on the kitchen counter to dry out for an hour or two.
Recipe: The Ultimate Bread Pudding
5 c. dried bread or biscuits, torn or cut into bite-size pieces
2-1/2 c. warmed milk
3/4 c. sugar
1 tsp. cinnamon
1 tbs. vanilla*
1/4 c. melted butter
couple shakes of salt
powdered sugar icing
Directions: (preheat to 350)
1. Combine eggs, milk, cinnamon, vanilla in a large bowl and stir well.
2. Add bread, sugar, butter, salt and stir gently.
3. Spoon into greased 2 quart baking dish and sprinkle with nutmeg.
4. Place dish in a larger shallow pan with 1″ water. Bake for 50 minutes or until knife to middle comes out clean.
5. Let cool for a few minutes before drizzling with icing. Serve warm.
Icing: In medium bowl put 2 c. sifted powdered sugar. Add 2 tbs. warm water and stir. Thin with warm water 1 tsp at a time until it becomes drizzable.
*If at all possible, I recommend pure Mexican vanilla. It is the best and should be stored in the fridge after opening, because it comes in large bottles and lasts a long time. I never skimp on vanilla and use it for French toast and whipped cream, as well as baking.
Options: Of course, you can add chopped pecans or raisins for added flavor, maybe even some peeled and diced apple.
Thought of the Week: Two wonderful things happened this week – Osama bin Laden’s death and a cold front. The former relieved our spirits, while the latter relieved our bodies from the humid 90-degree weather. Both were greatly appreciated.
(Do birds enjoy dry weather, too?)