Best served warm. Freezes very well, and heats in microwave very well. You can slice or spoon.
- 1 1/2
- loafs white bread or equivalent
- 2 to 3
- 2/3 c
- raisins golden or dark
- 2/3 c
- craisins semi dried cranberries.
- apple peeled, cored, sliced and minced fine
- 2 tsp
- 1/3 to 1/2 c
- 1/2 tsp
- nutmeg (optional)
- 2/3 stick
- butter, room temperature
- 1 to 2 c
- water room temerature to moisten
How to Make Bread Pudding
- 1Slice and cube bread, I use mostly whites. I use what few day old breads I have, such as Hamburger Buns, Hot Dog Buns, Dinner Rolls, Croissants a little Rye or Whole Wheat.
- 2I slice, cube and tear bread stuffs into pieces and lightly toast in oven for 30 minutes at 300 degrees. The toasted breads provide a lighter, moister end product.
- 3Allow breads to cool slightly. Then add spices and sugar and toss and mix well. Add the Raisins, Craisins and minced Apples and mix well again. Add the eggs and the butter sliced into pats and one cup room temperature water. Mix and combine and moisten all. Add additional water until it is quite moist and boggy, (my term). You want it quite moist the water will cook away and be further absorbed during oven time.
- 4Should make two 9" by 5" bread loaf pans. I smooth and slightly round top, then top with two pats of Butter and a sprinkling of Sugar and Cinnamon.
- 5Bake covered with foil for one hour at 350 degrees. Remove foil last 15 minutes.
- 6Best served warm. Nukes well. I slice but you could just scoop out spoonfuls. This is great warmed with some Milk or Cream poured over it or a scoop of Vanilla Ice Cream to the side. Or, a Blueberry Syrup or Creme de Cassis (a Black Currant Liqueur) drizzled over it. I slice this and layer with waxed paper to freeze. Freezes very well and is just as good 3 months later.