I made a milk, egg, sugar mix, and poured it over some day old cubed quick bread. I let it sit for about ten minutes, and then popped it in the oven. About an hour later, it came out of the oven, and was a delicious custard, and pudding.
Whenever I am out at restaurant, and I get the opportunity for dessert, and the restaurant has bread pudding on the menu, I order it. I am not sure how many times I have mentioned that I am a chocolate person, but given the choice of richest chocolate dessert, or bread pudding, I go with bread pudding ten times out of ten.
I think I have made bread pudding once before, possibly in the years when my cooking was inedible or barely edible. Funny, I do not recall dreaming about how scrumptious the bread pudding was after it was consumed, and years later, am not even sure I even made it. Come to think about it, it could have been my wonderful Sister In Law who made it. If that is the case, I am sure it was quite edible, as she got “tasty food cooking” genes from my wonderful Mother and Father In Laws.
Back to the present bread pudding. In this picture, unbaked, it just looks like a wet mess, with piles of dried fruit on top.
It gets a little better looking now that I have dotted butter on the top.
Even better now that it is baked and has a golden glow. The custard has set, and it has become a delicate, creamy, delectable, lovely pudding. I hope you make, and enjoy this pudding with your friends and family. This recipe is adapted from The Fanny Farmer Cookbook, Bread and Butter Pudding.
|Pumpkin Pie Spice Bread Pudding|
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