Bread Pudding

Here is a good way to use leftover bread.

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Try Mike Mills’ recipe for “Comforting Bread Pudding” p. 277 in his book
“Peace, Love, & Barbecue: Recipes, Secrets, Tall Tales, and Outright Lies from the Legends of Barbecue” (Mike Mills, Amy Mills Tunnicliffe).


Another alternative is to use raisin bread and add a touch of Jack Daniel’s.


1 1/4 pounds dry (to the point of crumbling) white bread, cut into 1/2-inch cubes.

8 large eggs

3 T melted butter

1 1/2 C plus 1t sugar

4 cups in any combination, whole milk, half-and-half, and/or heavy cream

1 T vanilla

2 t ground cinnamon (divided)


Preheat oven to 350*.


Fill a 13×9 inch pan with the bread crumbs…they should pile up in the dish.


Whisk the eggs, butter, 1 1/2 cups sugar, milk vanilla, and 1 teaspoon cinnamon in a large bowl until frothy.


Pour the mixture over the bread and push the cubes down with your fingertips or the back of a large spoon. All the cubes should be moist. You should see some of the liquid mixture around the inside edge of the pan. If you don’t, add more milk, half-and-half or cream.


Mix 1 t cinnamon and 1 t sugar together and sprinkle over the top of the pudding. Bake for 1 to 1 1/2 hours or until golden brown on top and a knife inserted in the center comes out clean.


Remove pan from the oven and allow to sit for 5 minutes, then cut into squares and place in individual serving bowls. Serve with Praline sauce.

Praline Sauce

1/2 C packed brown sugar

1/2 C granulated sugar

2 T all-purpose flour

1 C water

4 T butter

1 t vanilla


Put the brown sugar, granulated sugar, flour, and water into a medium saucepan and whisk together. Cook over medium heat, stirring often, until clear…about 20 minutes. Add the butter and stir until melted. Stir in the vanilla. Serve immediately.

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