Dad's Favorite Bread Pudding
This bread pudding recipe uses whole eggs -- not just egg yolks. I am using 2% milk but you could use whole milk or half and half. I don't have a special sauce to add either. I like it because it has less fat.
| Ingredients | |
1 |
Loft of french or bread of your choice. |
4 |
Eggs |
1 1/2 |
Teaspoons of vanilla |
1 |
Cup of white granulated sugar |
1/2 |
Teaspoon of cinnamon |
4 |
Tablespoons of butter -- I use "I Can't Believe Its Butter" to cut down on the fat. |
4 |
Cups of 2% milk -- you can use whole or half and half if you wish |
1 |
Cup of raisins |
1 |
Rum |
| Nutmeg | |
1 |
container of Mighty Mango by Naked |
| Directions | |
| Preheat oven to 300 degrees Fahrenheit | |
| Add rum to one cup of rains and let sit until needed. | |
| Tear the bread up into about 1" cubes or bite size pieces into an 9 inch by 13 inch oven safe dish | |
| Add the sugar, eggs, and cinnamon into a blender | |
| Blend the mixture on high for about 4 - 5 minutes | |
| Pour the blended mixture into a large mixing bowl | |
| Strain in the rains and add at from 1 to 2 table spoons of the left over rum | |
| Stir in the melted butter | |
| Pour the mixture over the bread cubes in the baking pan | |
| Place the oven pan into a water bath -- a larger pan so the water is about half way up the sides of the bread pudding pan | |
| Use a cup to press the bread cubes into the mixture to encourage it to soak up the mixture. Let it stand for 10 minutes. | |
| Place water bath and bread pudding pan into the oven and bake for 1 hour. | |
| Sprinkle Nutmeg on the top to taste | |
| Note: The left over rum makes a good rum drink, Add Mighty Mango (by Naked) in a ratio of 1 to 3 -- rum to juice. |
