I've seen a number of really fancy, high-falutin' bread pudding recipes recently. But the one I like best is simple, homey, and just plain good. It's also cheaper than dirt (well, almost) and a cinch to make. It's fairly decent nutritionally: as desserts go, that is.
I use white bread for this. Using about 1/3 whole grain bread is OK, but I don't like it with a higher proportion of whole grain bread than that. (In fact, this is one of only two uses I have for white bread: the other is French toast.) We save heels of French or Italian bread in the freezer for this, or rolls that went stale. I don't remember where I originally got this recipe, I've had it a long time.
Bread Pudding
- 2 eggs -- slightly beaten
- 2 1/4 cups milk
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 2 cups bread cubes (or just tear the bread up with your hands - the pieces can be fairly large)
- 1/2 cup brown sugar
- 1/2 cup raisins
Combine eggs, milk, vanilla, and cinnamon in a bowl. Stir in the bread cubes.
Stir in brown sugar and raisins.
Pour mixture into a round casserole dish. Place casserole dish in a larger shallow pan.
Pour hot water into the larger pan 1 inch deep, and put pan in oven.
Bake at 350 F (177C) about 45 minutes or until knife inserted halfway between center and edges comes out clean.
Remove casserole dish from pan of hot water. Let it cool on a rack, then refrigerate.
This is good served either warm or cold. It's lovely with heavy cream poured over it (naturally!) or with whipped cream. I sometimes pour milk over it and pretend that it's heavy cream: it's good that way too.
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