CLINT'S BREAD Pudding made with French Bread
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french bread, dense, stale
cherries or raisins
Slice bread 1/2 inch thick.
Butter 1 side of each slice.
Butter1 1/2 quart shallow baking dish.
Arrange one half the bread, buttered side up, in single layer in dish.
Sprinkle with cherries or raisins.
Top with another layer of bread slices.
Whisk eggs, 1/2 cup sugar, vanilla and almond extracts and salt in bowl.
Pour custard over bread.
Press bread into custard and let stand 30 minutes.
Preheat oven to 350 degrees.
Place baking dish in larger baking pan.
Combine remaining sugar and cinnamon in bowl.
Sprinkle over pudding. Pour boiling water in large pan halfway up side of dish. Bake 45 to 50 minutes until golden.
Pour boiling water in large pan halfway up side of dish.
Bake 45 to 50 minutes until golden.