Monday, February 14, 2011

Grandpa Darragh's Bread Pudding

I love bread pudding, be it warm or cold. Bread Pudding is a great dessert to use up any leftover breads that might have otherwise gone stale in the house. Though it rarely happens in this household, it is good to have recipes on hand which recycles food in the house just in case.

It all started when I have two and a half leftover baguettes on the counter. They have been sitting for 3 days and no one was eating them. So, what to do with them? French Toast, no. Breadcrumbs, still have a lot from the last batch I have made. What about bread pudding?

It turns out that my late Grandpa Darragh has a good bread pudding recipe which mom absolutely loves. Since it is my first time emulating his recipe, I followed the recipe down to the T, just to make sure that I know for sure what the end results will be.

It is a good old-fashioned bread pudding. Nothing fancy. No vanilla custard to top it. Just plain old raisins, bread, eggs, sugar and milk. And who is to say bread pudding has to be all jazz up. Sometimes, I find that the easier the recipe, the better tasting the end product will be. Of course there is always room for improvement but do we really want to temper with perfection?

Grandpa Darragh's Bread Pudding

2 Cup of day old bread
2 Cup of hot milk, (warm in microwave for 3 1/2 minutes or on stovetop for 8 mins over medium heat)
2 Tbsp butter
2 large eggs
1/3 Cup sugar
1/2 Tbsp vanilla
1/4 Tbsp nutmeg
1/4 tsp salt
1 Cup of raisins

1. Cut bread into 1-inch chunk. Mix with raisins in a large bowl.
2. Pour hot milk over bread and raisin mix. Allow to stand while preparing for custard.
3. Beat eggs, lightly. Add sugar, salt and flavoring.
4. Add egg mix to bread.
5. Pour into a 8x8 baking dish.
6. Dot butter on top.
7. Preheat oven to 375F. Bake for 30-45 mins till top is golden brown and skewer comes out clean when test.

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