a quickie

because Amanda requested it.

Bread Pudding
recipe from Allrecipes.com

You Need:
1 cup sugar
2 eggs, beaten
2 cups milk
2 teaspoons pumpkin pie spice, or make up your own mix (I used 1 teaspoon cinnamon, 1/4 teaspoon cloves, 3/4 teaspoon nutmeg)
2 teaspoons vanilla
4 or 5 cups cubed, stale white or french bread (I used the leftovers from a loaf of bread I baked last weekend. And make sure the bread is really, truly stale. Fresh-ish bread doesn’t soak up all the custardy goodness as well. And I say “or 5” because I felt like I had enough custard in the bowl still to add another cup of bread and not have dry pudding. You play around with it and see what you come up with.)
1 cup raisins, optional

Custard Sauce*
2 egg yolks
6 Tablespoons sugar
2 Tablespoons cornstarch
1 1/2 cups milk
1 teaspoon vanilla
* the amounts reflected for the custard sauce are halved from the original recipe. I feel that the original amounts make a ton of sauce and these measurements I’ve made are the perfect amount of sauce for the bread pudding. If you want to make the entire batch of sauce as written, please visit the link above.

In a bowl, combine the sugar, eggs, milk, spices, and vanilla. Mix together well. Add in the bread cubes (and raisins if you’re using them) and stir everything around to coat it. Preheat the oven to 350 and while it’s preheating, let the bread sit and soak up all the sauce. Grease or spray a 9×9 inch baking dish; spoon the bread mixture into the pan. Bake for about 50 minutes to an hour, until a knife inserted comes out (mostly) clean and the top is golden brown.

To make the custard sauce, in a double boiler (or a makeshift one – I use a metal bowl over a standard pot), combine the egg yolks, sugar and cornstarch. Slowly whisk in the milk and whisk the mixture til well combined. Cook this mixture over boiling water until it thickens and coats a spoon. Off heat, stir in the vanilla. Serve the bread pudding with the sauce, either warm or cold, whatever you prefer. It’s delicious either temperature.


1 Comment

Filed under Sweet Tooth

One response to “a quickie

  1. jewelboxer

    yay! i totally have to try this recipe this week.

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