|Just out of the oven
Found this “Amish” bread pudding recipe on momswhothink.com (googling around).
Had a huge chunk of a big round loaf of yummy bread from Wegmans that was begging to be turned into dessert.
Made two changes: no nutmeg/more cinnamon, and let the dish sit for about 20 minutes before baking (while oven comes to temp). Smells delicious as it bakes!
|After cooling 10 minutes… still warm and moist.
Chris’ expert-bread-pudding-eater verdict (the fiercest critic):
“Mmmm…it’s good”. He’s making lots of mmmm noises as he eats it. 🙂
“Vanilla ice cream on top would make it really good”. He would prefer that the raisins weren’t on top but mixed inside because they became caramelized on top, which made the flavor strong. He ate the raisins off the top first. 🙂
So next time I’ll mix the bread and raisins together before throwing them into the dish.
2 cups whole milk
1/4 cup (1/2 stick) butter
2/3 cup brown sugar (I used light brown)
2 1/4 tsp cinnamon (they called for 2 tsp cinn and 1/4 tsp nutmeg)
1 tsp vanilla extract
3 cups bread, torn into smallish pieces
1/2 cup raisins
Heat milk in saucepan over medium heat until film forms over top. Take off heat, add butter, and stir until butter melted. Let cool to lukewarm.
Combine sugar, eggs, cinnamon, vanilla into mixer bowl, mix until blended, at least 1 minute.
Slowly add milk mixture.
Place bread in buttered 9″ square baking pan (or 1.5 qt casserole).
Sprinkle bread with raisins, pour batter over top.
Let sit on counter while oven comes to 350 degrees for preheat.
Bake at 350 F for 45-50 minutes or until set (took 49 minutes in my oven). Serve warm.
They also mentioned a sauce to pour over it, but I thought that would make it too sweet and gooey. Maybe that’s good, but it’s sweet enough. Here’s the recipe just in case. They suggest reducing the brown sugar in the bread pudding by half if you use the sauce.
1 cup whole milk
2 tbsp butter
1/3 cup granulated sugar (or light brown sugar)
1 tsp vanilla extract
1 tbsp flour
dash of salt
Mix everything together and bring to boil for 3-4 minutes, stirring constantly. Set aside for 5 minutes, then pour on warm bread pudding.
Update: Chris liked it even better cold!