mother's bread pudding
I was hungry for my mother's bread pudding (she has been gone 14yrs) and I could not find her recipe...if she even had one. So I looked at recipes on line and could tell they weren't exactly what I wanted. I had a stale loaf of French bread (I like the crustiness) and started with what I remembered. 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!
prep time
cook time
1 Hr 30 Min
method
---
yield
8 serving(s)
Ingredients
- 6 cups homogenized milk
- 1 1/2 cups sugar
- 5 - eggs
- 1 teaspoon nutmeg
- 1/4 teaspoon cinnamon, ground
- 8 cups stale cubed bread (i prefer french or italian)
- - real butter (salted, not the unsalted variety)
How To Make mother's bread pudding
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Step 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.
-
Step 2In large bowl (preferably one with a pouring spout) mix milk, eggs, sugar, nutmeg and cinnamon. Beat on low until well mixed.
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Step 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.
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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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