elaine's bread pudding
Simple, tasty, old-fashioned bread pudding. Preparation is made quick and easy. I used a loaf pan. Any equivalent-size pan would work. Baking time may be less in a cake pan. Economic alternative - may substitute 1 cup evaporated milk plus 1 cup water for the milk and cream.
prep time
15 Min
cook time
45 Min
method
Bake
yield
4 serving(s)
Ingredients
- 2 eggs
- 1 cup 2% milk
- 1 cup 10% cream
- 1/4 cup brown sugar, firmly packed
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1/2 cup raisins
- 4 slices bread
- 3 teaspoons butter for toasted bread
- sprinkle sugar in the raw or any finishing sugar (optional)
How To Make elaine's bread pudding
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Step 1Preheat oven to 350 degrees F.
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Step 2Toast and butter the bread. Cut into cubes. Put into a loaf pan and sprinkle raisins on top.
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Step 3In a medium-sized bowl, beat the eggs with a whisk to combine yolks and whites. Add milk, cream, cinnamon, salt, and sugar; combine well.
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Step 4Pour egg mixture evenly over the bread and raisins in the loaf pan. If you have the time, allow 20 minutes or so to let the bread soak.
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Step 5Sprinkle Sugar in the Raw over top (optional).
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Step 6Put loaf pan in a 9 X 13 in. cake pan. Pour hot water in a large pan to halfway up the loaf pan. This helps the pudding to cook more evenly.
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Step 7Bake in a 350 degree oven for 40 to 45 minutes or until a knife inserted in the pudding about an inch from the edge of the pan is clean. Remove from oven and allow to set for a few minutes.
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Step 8Serve as is or with cream, ice cream, or whipped cream. May sprinkle with icing sugar if you like.
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