Mother's Bread Pudding
I don't care for raisins (but you can add some if you like)and I prefer nutmeg over cinnamon and I want real buttery taste and not dry. I like it sort of light and moist....this is what I got. It tasted just like I remembered!
- 6 c
- homogenized milk
- 1 1/2 c
- 1 tsp
- 1/4 tsp
- cinnamon, ground
- 8 c
- stale cubed bread (i prefer french or italian)
- real butter (salted, not the unsalted variety)
How to Make Mother's Bread Pudding
- 1Butter glass pan (8 1/2 x 13 in) well. Make sure to cover all of bottom and sides.
Put the bread cubes in the glass pan and even them out. Set aside.
- 2In large bowl (preferably one with a pouring spout) mix milk, eggs, sugar, nutmeg and cinnamon. Beat on low until well mixed.
- 3Pour milk mixture over bread cubes in buttered pan. Lightly press bread cubes into milk mixture. Top with maybe 8 or 10 thin butter patties scattered over top.
Let stand for a half hour, periodically pressing bread cubes down into milk mixture so they absorb the liquid.
- 4Bake at 350 degrees for 90 minutes or until knife in center comes out almost clean and custard is set. Top will be a golden brown. Remove and let set for at least 20 min. Serve warm plain or with milk.