Difference between revisions of "Bread Pudding"
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Submitted by tonedef131 | Submitted by tonedef131 | ||
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Bread pudding is so easy, cheap, and good that I make it all the time. | Bread pudding is so easy, cheap, and good that I make it all the time. | ||
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Often times it is thought of as a dessert, however, I find it to be its best as a breakfast. It is full of carbs and protein and will leave you feeling full until lunch. But as dessert I find it to be a little too filling to be fully enjoyed after an entire meal. After all, it pretty much is a meal in its own. | Often times it is thought of as a dessert, however, I find it to be its best as a breakfast. It is full of carbs and protein and will leave you feeling full until lunch. But as dessert I find it to be a little too filling to be fully enjoyed after an entire meal. After all, it pretty much is a meal in its own. | ||
| − | Ingredients | + | ==Ingredients== |
| − | 6 slices of bread (Although the usually prefered wheat will work, I enjoy this the most with a white or buttermilk bread. Bread that is a little old or dry works very well. Keep this recipe in mind when you are about to throw out stale bread) | + | *6 slices of bread (Although the usually prefered wheat will work, I enjoy this the most with a white or buttermilk bread. Bread that is a little old or dry works very well. Keep this recipe in mind when you are about to throw out stale bread) |
| − | 2 cups milk (I usually have skim around, but if you have anything thicker, it will work better here) | + | *2 cups milk (I usually have skim around, but if you have anything thicker, it will work better here) |
| − | 1/2 cup white sugar | + | *1/2 cup white sugar |
| − | 1/4 cup brown sugar | + | *1/4 cup brown sugar |
| − | 4 eggs | + | *4 eggs |
| − | 2 Tbsp butter | + | *2 Tbsp butter |
| − | A bit of raisins(optional) | + | *A bit of raisins(optional) |
| − | 1 tsp vanilla | + | *1 tsp vanilla |
| − | 1 tsp cinnamon | + | *1 tsp cinnamon |
| − | 1 tsp nutmeg | + | *1 tsp nutmeg |
[[image:Tonedefpudd01.jpg]] | [[image:Tonedefpudd01.jpg]] | ||
Thats it, chances are good you already have all of that in your kitchen. | Thats it, chances are good you already have all of that in your kitchen. | ||
| − | [[category:tonedef131's | + | [[category:tonedef131's Recipes]][[category:Desserts]][[category:Easy]] |
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| + | ==Method== | ||
Lets get started, preheat to 350. | Lets get started, preheat to 350. | ||
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While that is mixing take a handful of raisins and spread them evenly about your bread. Then take about half of the brown sugar you measured out and do the same with it. | While that is mixing take a handful of raisins and spread them evenly about your bread. Then take about half of the brown sugar you measured out and do the same with it. | ||
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[[image:tonedefpudd05.jpg]] | [[image:tonedefpudd05.jpg]] | ||
Latest revision as of 15:13, 18 November 2010
Submitted by tonedef131
Bread pudding is so easy, cheap, and good that I make it all the time.
Often times it is thought of as a dessert, however, I find it to be its best as a breakfast. It is full of carbs and protein and will leave you feeling full until lunch. But as dessert I find it to be a little too filling to be fully enjoyed after an entire meal. After all, it pretty much is a meal in its own.
Ingredients[edit]
- 6 slices of bread (Although the usually prefered wheat will work, I enjoy this the most with a white or buttermilk bread. Bread that is a little old or dry works very well. Keep this recipe in mind when you are about to throw out stale bread)
- 2 cups milk (I usually have skim around, but if you have anything thicker, it will work better here)
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 4 eggs
- 2 Tbsp butter
- A bit of raisins(optional)
- 1 tsp vanilla
- 1 tsp cinnamon
- 1 tsp nutmeg
Thats it, chances are good you already have all of that in your kitchen.
Method[edit]
Lets get started, preheat to 350. Now the first thing you need to do is get your bread in a pan and somehow get butter onto it. You can do this one of two ways, butter the bread then cut it into smaller bits, or break up the bread and then drizzle the butter over it. If you feel the need to have your butter evenly spread on every piece, do it the first way. But this time we will be drizzling it over the already broken bread, if done right you will still be getting butter in every bite. So melt your butter and break up the bread and put it into the pan. You can also go ahead and beat your eggs now.
Now drizzle the butter over the bread.
Next measure out all of your ingredients and put the Milk, white sugar, cinnamon, nutmeg, and vanilla into a mixing bowl and blend it together.
Then fold in the eggs.
While that is mixing take a handful of raisins and spread them evenly about your bread. Then take about half of the brown sugar you measured out and do the same with it.
Next, slowly pour the milk/egg mixture over the bread making sure to coat all of it. If some of the bread is still sticking up out of the liquid you may have to push it down with a fork so it is all submerged. Once this is done, spread the rest of your brown sugar across the top.
Now stick it in the oven for 35-40 min, it is done when the top becomes browned and very springy. It should also carry the consitency of...well, pudding.
It will drop quite a bit as it cools. If you wish to serve it as a dessert some cream wipped up with a bit of vanilla suits it very nicely. And, the money shot.
