by amreen
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my 17 recipes »
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amreen's Notes:
Expand1/2 old french baguette Ask a question about this ingredient
1 cup milk Ask a question about this ingredient
2 eggs Ask a question about this ingredient
1/4 cup butter Ask a question about this ingredient
1/4 cup sugar Ask a question about this ingredient
1 tablespoon vanilla Ask a question about this ingredient
1/2 teaspoon ground cinamon Ask a question about this ingredient
1/4 cup raisins (optional) Ask a question about this ingredient
orange zest (optional) Ask a question about this ingredient
ground ginger (optional) Ask a question about this ingredient
Heat the oven to 350 degrees.
Ask a question about this stepMake a foil bowl ... get creative (I found that wide with 2 1/2 inch walls worked ... doable with one sheet of foil) ! Cut the stale bread into 1/2 inch cubes and melt the butter
Ask a question about this stepCombine the milk, eggs, sugar and cinamon. Beat until frothy. I like to add a bit of orange zest and ginger powder to zing up the cold days ... but thats entirley up to you!
Ask a question about this stepPlace the bread cubes in the foil bowl. Drizzle with the butter. Sprinkle in the raisins.
Ask a question about this stepPut your fabulous bread bowl on a baking pan or in a baking dish. Pour in the Milk and Egg mixture carefully, making sure that the walls of your bowl are high enough so that none of the mixture overflows.
Ask a question about this stepBake your bread pudding for 30 minutes. You will know if its done when you can stick a knife in it and it comes out clean.
Ask a question about this stepGrab a couple of spoons and get ready to scoop out pure bliss!
Ask a question about this stepoh that sounds like its going to be a delish dinner! I know it would warm my soul! Let me know how it turns out :D
I was just wondering what to do with that end of left over bread I still have but am unwilling to throw away. This is a good idea, maybe I'll throw in some apple or pear next to it, thanx!
ooooh i just had some apples sauteed with butter and cinnamon for dessert ... the combo sounds delish! let me know how it turns out :)
wow, that was a great lunch. I used one pear, changed the sugar to apricot jam but also added a teaspoon of vanilla sugar, cinnamon and a pinch of ginger. I did not use any butter, I know usually things taste better with, but this way I can eat it a bit more often without feeling guilty. I would recommend to add the raisins any time, they are a great extra.
Would you mind if I post this version on my blog? Of course with a reference to your recipe.
that sounds so good ... especially the apricot jam change! and yes ... i am a big fan of the raisins too! Of course you can post it ... i would love it even more if you posted a link to my blog :) http://comidaycultura.wordpress.com/ ... love the pics on your blog!
And here it is! It feels like a bit of a duo project so I named it after the both of us, if you don't like it I'll change the name, just let me know. I love the hand written recipes on your blog, very original and personal.
http://limonana.wordpress.com/2010/01/20/amreen-and-jannes-bread-pudding/
you had to be really fast because it disappeared in ten minutes, my boyfriend stopped me just in time to make a picture..we'll have to safe up some more old bread
Eugenia is the author of the book Well-Preserved and writes about homemade food preservation for the Denver Post's Well-Preserved blog.
mans Bread Pudding){kind=link}
This recipe has been calling to me since it was posted last month. I plan to make this for Mr. T on the same night that we're having onion soup this week!! Love the combination of ginger (I think I'll use finely chopped crystallized ginger) and orange zest . . . .perfect for a winter night. Another winner, at least in my book, Amreen. Keep them coming! ;o)