Nit’s Bread Pudding2002-11-01
- Course: Desserts
- Yield : 12
- Servings : 12 servings
- Prep Time : 45m
- Cook Time : 30m
- Ready In : 1:15 h
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As bread got older or was not quite fresh, rather than throw it away, the classic dish of bread pudding was created. Several versions have evolved but French Bread or homemade bread is the more popular bread choice for the pudding.
- 1 loaf French Bread
- 2 cups milk
- 3 beaten eggs
- 1 cup sugar
- 1 tbsp cinnamon
- 1 tsp vanilla
- 1 cup chopped canned pineapple or crushed pineapple
- 1/2 cup butter melted
- 1/4 tsp salt
- 1/2 cup chopped pecans or walnuts optional
- 1 cup raisins
- 1 cup coconut optional
Break the bread into small pieces and place in a large glass bowl. Pour the milk over the bread and let it soak 15 to 20 minutes. After mash the bread to remove any lumps.
Combine in a medium bowl the eggs, sugar, vanilla, cinnamon, raisins, pineapple, butter, salt, nuts and coconut (if using) and mix together with the soaked bread mixture.
Pour into a buttered 8 or 9 inch square pan and bake for 45 minutes at 350 degrees until set in the middle and lightly browned on top.
Delicious hot or cold and can be served with a topping of sweetened whipped cream, rum or bourbon sauce or Grand Marnier.
Optional for peach bread putting or flavored raisins:
Adding 1/2 cup plain raisins or raisins soaked in whiskey or rum for 1 hour then drained. Add to your mixture.
For the peaches: When pouring out the bread mixture into your baking pan, pour 1/2 of the mixture into the pan; spread the peaches, (either use 1 1/4 cup ripe peaches, sliced and sugared or a large can of peach halves drained or 3 ripe peaches thinly sliced and sugared. Even frozen peaches can be used. My mother-in-law always used canned peaches and it was very good and delightful.) on top the mixture, then finish pouring the remaining batter over the peaches. Bake as directed.