Bread pudding is hard to come by at the homestead. Not because it’s incredibly hard to make. Not even because it’s disliked. No, bread pudding is hard to come by at the homestead, because on most days I end up just tending to our daily bread requirements. In a house that eats bread like vultures circle a carcass, you’d be hard pressed to find any stale bread. Or for that matter, bread that’s even remotely close to stale. So with a fresh loaf of bread out of the oven today, and a few leftover chunks on the counter, I stole my chance.
With my choice for a bread base coming down to a basic white bread, a no-knead rustic or Portuguese Sweet Bread, the decision was easy. I knew the citrus flavours in the PSB would transfer into the dish and work with both the cinnamon and vanilla that I was bringing to the mix. Pulling the dish from the oven confirmed my initial thoughts. As I dug into this moist, delicious treat, it did nothing to let me down. Seriously amazing; the PSB had absorb all the delicious creamy liquid and made for a fantastic dessert. My only question to you now; do you have a favorite bread to use?
5 cups of bread (I used 6, to finish the loaf)
1/2 cup sugar
1 tsp pure vanilla extract
1/4 tsp cinnamon
2 cups cream (milk, half&half)
2 tbls melted butter, cooled
1/2 cup raisins
Preheat oven to 300 degrees.
Spray a 9X9 inch pan with Pam.
Put 9X9 pan in a larger pan for water bath baking.
Cut bread into bite size pieces and combine with raisins. Put in 9X9 pan.
Whip the eggs and sugar on high for 3 or 4 minutes.
Add the cinnamon and vanilla, beat.
Beat in the cream/milk mixture along with the cooled butter.
Pour mixture over the bread and raisins.
Bake in a water bath for 1 hour, or until the liquid is absorbed*
Dig in and enjoy. Hot or cold.
*I do this by pressing lightly on the dish with a spatula. This way you can tell if there is any liquid remaining, and therefore need more time in the oven.