About Me
Surnames
Abstracts
Marriage Lookups
Ahnentafel
Credits
Cooking
Guest Book
Family Photos
Portraits
Awards
Brian's Bread Pudding
20
slices
whole wheat sandwich bread (prefer heels of Merita Honey Wheat) 2
cups
whole milk 1
pint
half & half 2
cups
sugar 1
stick
butter 6
eggs (prefer large brown) ¼
tsp.
salt 1
tbsp
Vanilla Extract
Toast the bread and break into small pieces. Pour one cup of milk and the half & half over the bread. Allow to soak.
In separate bowl, pour cup of milk gradually mix one cup of sugar. Add six eggs, mix. Mix in second cup of sugar gradually. Melt the butter and gradually add to mixture. Add in salt & vanilla.
Since the ingredients are cold, the butter may tend to resolidify. That is o.k., just make sure to evenly distribute.
Pour liquid over bread pieces, stir a bit to mix the bread and liquid thoroughly. (I haven't tried letting the mixture set for a while. It might be a little better - don't know).
Bake at 350 º for one hour. I use an aluminum disposable pan (lasagna sized).
You might try saving the butter until the pudding has begun to bake then add the melted butter to the warm pudding, mixing it in at that time. I don't think it will make a difference.
I believe you could reduce the amount of sugar to 1 1/2 cups but I haven't tried yet. Also, cinnamon or nutmeg might be a good addition, but I have no idea how much to use.Pour liquid over bread pieces, stir a bit to mix the bread and liquid