Monday, February 13

Good Eating Monday: Cinnamon Raisin Bread Pudding!

For Good Eating today, I have another one of my favorite "oven meal" desserts that I mentioned in a Mama Kat prompt a couple Thursdays ago on the topic of "Favorite Meals Growing Up."

What's good about this recipe is it just uses bread, eggs, milk, raisins, vanilla and a little sugar & spice.
Simple, easy and fairly nutritious.
Chilled & cut into bars, it makes a great snack you can pick-up and eat with your fingers.
For bread you want day-old bread. My Mother would save bread leftovers in the freezer and when there was enough, she used that for bread pudding.
Use whole-grain, wheat, white or a combo of bread---but avoid Rye. 
You'll want your bread cubes dry, so cut enough bread to make 4 cups of cubes and spread on cookie tray to dry over-night. Then put in large bowl to prepare.

Cinnamon Raisin Bread Pudding
   Ingredients:
4 cups Stale Bread, cut or torn into small pieces
4 cups Milk, scalded
1 - 2 cups Raisins
4 Eggs, well beaten
2/3 cup Sugar
1/2 teaspoon Salt
1 teaspoon Ground Cinnamon
1 teaspoon Vanilla
Ground Nutmeg shaken over top

Directions:
Preheat oven to 325 degrees and spray a 9 x 13 pan with oil spray.

In a large bowl, combine 4 cups of bread pieces with 4 cups of hot scalded milk & the raisins, then let bread soften and soak while you do next step. 
(Scalded milk is milk brought to just boiling, then removed immediately from heat)

In a smaller bowl, beat together 4 eggs, sugar, salt, cinnamon  & vanilla.

Combine egg mixture with the bread in the larger bowl, stirring together until well mixed and all cubes are moist. Pour into a greased 9 x 13 baking pan. Sprinkle top with nutmeg to taste, then place in a 325 degree oven and bake for 1 hour & 15 minutes (75 minutes total) until lightly golden brown.

Remove and cool. Serve either still warm with whipped cream or evaporated milk in bowls.   Chill leftovers & cut into easy to eat bars!
Keep refrigerated.

*****
Chilled bread pudding squares was another "oven meal" dessert leftover I enjoyed for breakfast before school!
*****
Enjoy

No comments:

Post a Comment

Thanks for leaving a comment!