Cookbook:Bread Pudding
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
| Bread Pudding | |
|---|---|
 | |
| Category | Dessert recipes |
| Servings | 12 |
| Time | 60 minutes |
| Difficulty |  |
Ingredients
[edit | edit source]- 6 slices of bread, with or without crusts. Slightly stale or new bread is acceptable.
- 30 g (2 tbsp) butter, melted
- 80 g (½ cup) raisins (optional)
- 4 eggs
- 150 g (¾ cup) white granulated sugar
- 475 ml (2 cups) milk
- 2 g (1 tsp) ground cinnamon
- 5 ml (1 tsp) vanilla extract
Equipment
[edit | edit source]- 20 cm (8-inch) square baking pan, or large oven-safe bowl
- Mixing bowl
- Whisk
Procedure
[edit | edit source]- Heat oven to 175°C (350°F).
- Rip bread into small pieces. Cutting into cubes is also okay. Place into baking dish. Mix in raisins while filling the dish.
- Pour melted butter over the bread.
- In a bowl, beat the eggs slightly. Add the sugar, milk, cinnamon, and vanilla. Mix.
- Pour mixture over the bread. Press the bread lightly to help it absorb the mixture, if necessary. All the bread should be wet.
- Bake in preheated oven for 45 minutes.
- Remove and let cool.
- Serve cold, though warm may also be acceptable. Use a spoon, or cut into squares, to serve.