mother's bread pudding
(1 rating)
I was hungry for my mother's bread pudding (she has been gone 14yrs) and I could not find her recipe...if she even had one. So I looked at recipes on line and could tell they weren't exactly what I wanted. I had a stale loaf of French bread (I like the crustiness) and started with what I remembered. I don't care for raisins (but you can add some if you like)and I prefer nutmeg over cinnamon and I want real buttery taste and not dry. I like it sort of light and moist....this is what I got. It tasted just like I remembered!
(1 rating)
yield
8 serving(s)
cook time
1 Hr 30 Min
Ingredients For mother's bread pudding
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6 chomogenized milk
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1 1/2 csugar
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5eggs
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1 tspnutmeg
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1/4 tspcinnamon, ground
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8 cstale cubed bread (i prefer french or italian)
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real butter (salted, not the unsalted variety)
How To Make mother's bread pudding
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1Butter glass pan (8 1/2 x 13 in) well. Make sure to cover all of bottom and sides. Put the bread cubes in the glass pan and even them out. Set aside.
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2In large bowl (preferably one with a pouring spout) mix milk, eggs, sugar, nutmeg and cinnamon. Beat on low until well mixed.
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3Pour milk mixture over bread cubes in buttered pan. Lightly press bread cubes into milk mixture. Top with maybe 8 or 10 thin butter patties scattered over top. Let stand for a half hour, periodically pressing bread cubes down into milk mixture so they absorb the liquid.
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4Bake at 350 degrees for 90 minutes or until knife in center comes out almost clean and custard is set. Top will be a golden brown. Remove and let set for at least 20 min. Serve warm plain or with milk.
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