Thursday, September 24, 2009

Custard Bread Pudding

I'm just going to start my mom off in the right direction...
Remember when you made this a couple of weeks ago?


We want the recipe ;)

1 qt. milk, scalded
2 c. day-old bread cubes
1/4 tsp. salt
1/2 c. sugar
3 eggs
3 tbsp. melted butter
1/2 tsp. vanilla

Set oven for 325 degrees. Pour milk over bread cubes. Add
salt and sugar. Beat eggs; add to bread mixture with butter
and vanilla; mix well. Pour into a 1 1 1/2 quart greased
casserole. Set casserole in a pan. Pour in hot water to
within 1 inch of top. Bake 50 to 60 minutes, or until knife
inserted near rim comes out clean. Makes 8 servings.


Use plain whole wheat or raisin whole-wheat bread instead of
white bread in making Custard Bread Pudding.


Add 2 squares unsweetened chocolate, melted, to bread and
milk mixture in Custard Bread Pudding. Use 3/4 cup of sugar
instead of 1/2.

There you go. I used a really good raisin bread for mine and I got the recipe from Love, Mom

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