Cooking in a Crunch: Bread Pudding

Well, I just decided out of the blue that I had a taste for some bread pudding. If you have never had bread pudding before; it is a bread based recipe that is often used as a dessert. I made it with some cranberries and a sweat cream sauce.



What a nice way to settling in for the evening with your favorite cup of flavored coffee or a cup of hot chocolate. Bread pudding can also be used as a nice breakfast danish or a dessert for lunch. It was absolutely delicious.

Remember no matter what you cook, keep it moist!

In a large bowl, lightly beat eggs. Combine milk and butter; add to eggs along with sugar, spices and vanilla. Add bread cubes and raisins if desired; stir gently.
Pour into a well-greased 11-in. x 7-in. baking dish. Bake at 350° for 40-45 minutes or until a knife inserted 1 in. from edge comes out clean.
Meanwhile, for sauce, combine the sugar, cornstarch and salt in a saucepan. Stir in water until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the butter, vanilla and nutmeg. Serve with warm pudding. Yield: 6 servings.

2 eggs
2 cups scalded milk
1/4 cup butter, cubed
3/4 cup sugar
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon vanilla extract
4-1/2 to 5 cups soft bread cubes (about 9 slices)
1/2 cup raisins, optional
1/3 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
1-2/3 cups cold water
3 tablespoons butter
2 teaspoons vanilla extract
1/4 teaspoon ground nutmeg
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Originally published as Bread Pudding in Grandma’s Great Desserts Cookbook 1992, p70

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