There have been several requests for the bread pudding recipe lately, and we are overdue for a recipe, so here it is:

Bread Pudding

Step one

  • 6 cups half and half
  • 1 cup white sugar
  • handful of raisins
  • TB vanilla
  • sprinkle of cinnamon
  • half stick of butter

Place ingredients in a double boiler (or a metal bowl over a saucepan filled halfway with water). Cook until butter melts, stirring once or twice to incorporate the sugar. No need to fuss with this part of the process. When the liquid is hot and the butter is melted, turn off the heat.

Step two

  • 6 pieces white bread
  • 6 eggs
  • cinnamon

Meanwhile, back at the ranch, spray a glass 9x12 baking pan with a non-stick spray and place it inside a larger metal pan. There should be at least an inch or so between the glass pan and the pan that it is sitting in. Cut up six pieces of white bread and sprinkle around in the glass pan. The bottom of the pan should be visible between the cubes of bread.

Then, whisk 6 eggs together, well, and stream into the half and half mixture, mixing it well with a wire whip (you have removed it from the saucepan or double boiler). Pour this over the bread cubes in the glass pan and press the bread down into the liquid when they float to the top, just so they are all wet, but don’t beat them up or mash them. Sprinkle the whole thing with cinnamon until it is brown. Lots and lots of cinnamon.

Pour the water from your double boiler or saucepan around the pyrex dish to make a bain-marie (I think that’s what it’s called) a water bath for the custard. Place in a 350 degree oven and bake for 45 minutes.

When you check it, you can push down on a piece of bread or two, and if it is still oozing liquid, cook five more minutes. You really don’t want to overcook it, or it will get tough and weepy. Custard should be smooth and creamy.

Thank you Shirley.


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