Sunday, February 24, 2008

Bread Pudding

Leftover bread. A conundrum. The freezer is already stocked with fresh bread crumbs, and the pantry well supplied with dry ones. I could have made croutons, but a good old-fashioned dessert was calling my name instead. Bread pudding....and I've never eaten it before. The procedure sounded somewhat familiar to me, though bread pudding just wasn't part of the repertoire I grew up with.

I used some leftover bread I had made last week (a yummy multi-grain based on a traditional Icelandic recipe) that worked better than I had thought; most of the recipes I'd read utilized leftover sourdough, baguettes, or other white bread.

Here's the dish:
4 c cubed multi-grain bread (crusts are ok)
1-1/2 c milk (I used 2%)
2 eggs, lightly beaten
1/4 c raw sugar
1/2 c raisins (if they're really dry, soak them in water a few minutes to plump them up)
1/2 tsp nutmeg
1 tsp cinnamon

Pecan topping:
3 T butter, slightly softened
1/4 c raw sugar
4 T flour
1 tsp cinnamon
1/4 tsp salt
1/3 c chopped pecans

Place cubed bread in a baking dish. Mix milk, eggs, sugar, raisins, nutmeg and cinnamon together and pour over. Toss the mixture a little to make sure all the bread is covered. This should sit for about 5-7 minutes. Meanwhile, you can make the topping: just combine the ingreadients together until you have a crumble concoction.

Sprinkle the topping on the bread mixture, and place into a 350 degree oven. Bake 30-40 minutes, until browned and done.

While I'm happy with the way this dish turned out, my next experiment will be to make a fine sauce to spoon over!


Anonymous said...

Hi there, It's your mother! The Bread Pudding looks really good. It sounds so familier. Maybe one of the Great Grandma's or Grandma's made it. I will have to try it!

jimmycrackedcorn said...

New subscriber here! :D I love your blog and that's really nice china you have in the picture.