Wednesday, March 21, 2012

Bread pudding

There are savory bread puddings (kale and mushroom, crab) and there are sweet. This is one of the sweet dessert bread puddings.

1 lb stale bread, cubed (4-5 cups or so)
3/4 cup raisins or Craisins (I used Craisins)
4 large eggs
3/4 cup sugar
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
3 cups milk

Scatter the bread over the bottom of a buttered 2-quart casserole dish, and sprinkle the raisins over top. Whisk together the eggs, sugar, and spices, and then whisk in the milk. Pour that mixture over the bread, and let sit for 30 minutes, pressing down on the bread periodically.

Place the casserole in a water bath (meaning place it in a larger dish, and pour hot water into the larger dish so that comes about halfway up the sides of the casserole dish) and bake at 350 for 1 hour to 1 hour and 15 minutes, until the middle is set. Can be served warm or cold.

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