Post by Indilwen on Jul 27, 2010 13:30:21 GMT 12
SHEL’S BREAD PUDDING
Enough Bread for a 9 x 13 baking dish
Ground Cinnamon to taste
butter or margarine about 1/4 cup
3 or 4 dashes vanilla extract ( i use pure)
1 can evaporated milk 1 can water or whole milk to cover bread
1- 1 1/2 cups Sugar (subbing for sweetener is not recommended)
2 eggs
Well I make my Bread Pudding from the 2 day old bread I bake or you can get the french bread from the grocery and break or tear do not cut it, into a 9 x13 baking dish. Once you have the bread ready in the dish I mix the butter (melted), vanilla, milk, eggs and sugar in another bowl blend really well and before I pour this into the bread I dash the cinnamon into sections of the broken bread to make it kinda rippled. Then pour the blended mix in the dish til it almost covers the bread. Use a spatula or large spoon to push the breading down into the dish and liquid.
Bake at 350 until a nice brown crust on top and that is about 30 to 45 mins. depending on how juicy you made the bread. You will want the bread to have a nice thickness with no liquid left all absorbed by the breading.
Make a sauce or glaze for the top and drizzle it on the pudding and you can bake it for an additional 10 mins. to give it a crunchiness and added flavor to the pudding.
I make my own glaze with a big jigger ( about 2-3 shots) of good Rum, 1 stick of real butter, 1 Tbl. pure vanilla extract and 1 cup of sugar. Cook it til it is a lil thick and all sugar is dissolved. Pour (drizzle) on top and serve then cut up sections to freeze leftovers. Oh also good as a munchie helper as the kiddos tell me. They love it with homemade ice cream.
Enough Bread for a 9 x 13 baking dish
Ground Cinnamon to taste
butter or margarine about 1/4 cup
3 or 4 dashes vanilla extract ( i use pure)
1 can evaporated milk 1 can water or whole milk to cover bread
1- 1 1/2 cups Sugar (subbing for sweetener is not recommended)
2 eggs
Well I make my Bread Pudding from the 2 day old bread I bake or you can get the french bread from the grocery and break or tear do not cut it, into a 9 x13 baking dish. Once you have the bread ready in the dish I mix the butter (melted), vanilla, milk, eggs and sugar in another bowl blend really well and before I pour this into the bread I dash the cinnamon into sections of the broken bread to make it kinda rippled. Then pour the blended mix in the dish til it almost covers the bread. Use a spatula or large spoon to push the breading down into the dish and liquid.
Bake at 350 until a nice brown crust on top and that is about 30 to 45 mins. depending on how juicy you made the bread. You will want the bread to have a nice thickness with no liquid left all absorbed by the breading.
Make a sauce or glaze for the top and drizzle it on the pudding and you can bake it for an additional 10 mins. to give it a crunchiness and added flavor to the pudding.
I make my own glaze with a big jigger ( about 2-3 shots) of good Rum, 1 stick of real butter, 1 Tbl. pure vanilla extract and 1 cup of sugar. Cook it til it is a lil thick and all sugar is dissolved. Pour (drizzle) on top and serve then cut up sections to freeze leftovers. Oh also good as a munchie helper as the kiddos tell me. They love it with homemade ice cream.