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Bert's Bread PuddingPies, Pastries & Desserts
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Submitted by Alberta (Bert) LeBlanc
on Saturday, May 29, 2004
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| Makes: | |
| Prep Time: | 30 minutes |
| Cook Time: | 40 minutes |
| Ready In: | 1 hour, 10 minutes |
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The makings of bread pudding is one dish that you can add or not add ingredients. For instance, you can not have any fruits such as pineapple or raisins. Or you can have one without the other. Nuts or No Nuts. Vanilla or other flavorings. Cinnamon or Not. Nutmeg or Not. The dish lends itself to its creator. Just like gumbo, the ingredients to be included or not are endless. |
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| Ingredients |
| 1 loaf of bread 22 slices or small French Bread |
4 eggs 2 whole eggs and 2 egg yolks, keep the white for the meringue |
| 1 cup granualted white sugar more or less to suit your taste |
1/2 stick melted butter |
| 1 tsp nutmeg |
2 tsp cinnamon |
| 1 tsp vanilla flavoring or your choice almond, lemon, rum |
1 can pineapple crushed or chunks juice and all or (any filling u want is good) peach, fruit cocktail, apples, (optional) |
| 1/2 cup raisins (optional) |
1 can evaporated milk |
| 1 cup chopped pecans or walnuts |
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| | | Directions | Use day old bread, in fact, the older the better. In a large bowl, break the bread in small chunks.
In a separate bowl, combine the eggs, sugar, melted margarine, nutmeg, cinnamon, vanilla, milk, pineapple and raisins.
Pour the milk mixture over the bread. Add more liquid if your bread is not totally immersed in the custard mix. Let the liquid and bread sit for a while so it can be a good mixture and the bread is wet and soaked.
Butter a 9x13 pan, and pour the mixture in.
Chop the nuts (pecans, walnuts, etc.) and drop on top of bread pudding mixture. Just pop into the oven.
Bake in 350 oven for about 40 minutes. Insert knife to see if custard is formed.
You can eat as such or top with meringue (needs to be done when baking), orange glaze, or rum sauce.
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