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Saturday, April 16, 2011

Bread Pudding

This is a fantastic bread pudding. It is very quick and easy and delicious. In this recipes I have used French bread. However, you can use any bread that you want. White bread is probably tastier than using whole wheat bread. This is a great dessert or even a great breakfast dish. I got some really terrific pictures this time, hope you enjoy them as well.

half a loaf of french loaf or 6-7 bread slices, cut into cube of about an inch
2 cups milk
3 eggs - well beaten
1/2 cup brown sugar
1/4 cup white sugar (optional - use this if you like sweeter dishes or if you are making this for dessert)
1 tsp vanilla essence
1 tsp ground cinnamon powder
2 tbsp butter, diced into small pieces
3 tbsp raisins
handful of pecans

Spread the bread pieces in a layer at the bottom of the baking pan. Dot/sprinkle the bread with the diced butter pieces. Also sprinkle the raisins and pecans over the bread. Beat together the milk, sugar, vanilla essence and cinnamon powder. Add this mixture to the beaten eggs. Mix it all together. The resultant mixture will be frothy. Then pour this mixture into the baking tin. Make sure that all the bread pieces get soaked with the mixture.
Bake this at 350F for 40-45 minutes.

Eat warm. It tastes great with a whipped cream or vanilla ice cream topping.

The raisins do add some more sweetness to the pudding, so you can adjust the sweetness based on your specific tastes. Also, white sugar is sweeter than brown sugar, so you can substitute based on your preference. This is a very forgiving recipe and easy too, so you can experiment with it.


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