and one from a Better Homes & Gardens recipe.
Ingredients
- French bread pudding
- 24" long french bread loaf, day old
- butter
- 3 cups 1/2&1/2
- 1/3 cup brown sugar
- 1/8 tsp salt
- 4 eggs
- salsa fina (or nutmeg, or cinnamon to taste)
Process
Slice bread into 1/2 inch.Butter one side of each piece.
Set into an 10 " round cake pan (or 9x9 pyrex).
Overlap bread butter side up.
Whisk other ingredients.
Pour mixture over bread.
Push down with a fork making sure the bread is good an soaked.
Bake 45-50 in 350. Mine ended up at about 190 degrees internal temperature. It needed to rest about 10 minutes to cool and set up a little.
Variations
Add stuff to suit your fancy. Some suggestions I've heard:Fruit: raisins, raspberries
Other sources of sweet: maple
Or change things up and make the whole thing savory. I am thinking parmesan cheese and pastrami.
Now THIS is bread pudding to die for
ReplyDeleteHeathman Bread Pudding
1 Qt Whipping Cream
1 Qt Milk
1 vanilla bean
16 large eggs
2 cups sugar
6 large croissants (Marsee’s are good)
1 cup apricot (Smucker’s all fruit is good)
Method:
Large dice croissants and place in buttered 9x13 pan 2/3 full.
Crack eggs and whisk.
In a medium stock pot, combine cream, milk, sugar and split vanilla bean.
Bring to a boil and remove from heat.
Place stock pot in cold water to cool faster. When cool,
Whisk in eggs. And strain through sieve. Pour base over croissants until it
Reaches the top of the pan. Force croissants down under the liquid.
Bake at 350 in hot water bath 45-60 minutes. Test for doneness with a clean knife.
Remove from oven and spread on apricot glaze.
Serve warm or cold.
Sounds lovely. Good use of leftover croissants.
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