INGREDIENTS:
6 slices bread
3 tbsp. butter
1/2 c. brown sugar
3/4 tsp. cinnamon
1/2 c. raisins
4 eggs, beaten
1/2 c. white sugar
1 1/2 tsp. vanilla
3 1/2 c. scalded milk
Dash of salt
DIRECTIONS:
Butter 1 1/2 quart casserole dish. Toast bread lightly. Spread with butter; sprinkle with brown sugar and cinnamon. Put 2 slices together, making a sandwich. Remove crusts. Cut each sandwich into 4th’s. Arrange in casserole dish. Sprinkle with raisins.
Blend eggs, white sugar, vanilla, and salt. Gradually stir in scalded milk, pour over toast. Place in a pan of very hot water, 1 inch deep. Bake 45 minutes at 350 degrees or until a knife inserted in center comes out clean. Remove casserole from water. Serve warm or cool with whipped cream.
Wednesday, February 20, 2008
French Bread Bread Pudding
INGREDIENTS:
4 eggs
1 loaf French bread
1 med. box raisins
2 sm. cans crushed pineapple
1 tsp. coconut extract
1 tsp. vanilla extract
1 tsp. cinnamon
1 block melted butter
4 c. milk
DIRECTIONS:
Slice French bread. Toast in oven. Beat eggs. Add milk. Put toast in. Mix all other ingredients; mix well. Put in oven at 350 degrees for 30 minutes. Serves 8.
4 eggs
1 loaf French bread
1 med. box raisins
2 sm. cans crushed pineapple
1 tsp. coconut extract
1 tsp. vanilla extract
1 tsp. cinnamon
1 block melted butter
4 c. milk
DIRECTIONS:
Slice French bread. Toast in oven. Beat eggs. Add milk. Put toast in. Mix all other ingredients; mix well. Put in oven at 350 degrees for 30 minutes. Serves 8.
Grandma’s Bread Pudding
INGREDIENTS:
12 homemade biscuits, crumbled or broken up in pieces
4 slices bread (any kind you like)
2 c. milk (whole or skim)
1 c. sugar (less if you like)
3 eggs, well beaten
1/4 c. butter, softened
1 tbsp. vanilla (optional)
1 tsp. either cinnamon, nutmeg, or allspice
Raisins (optional)
DIRECTIONS:
You can put 1 teaspoon of all three in if you like the taste.
In a large bowl, put milk and tear up the bread in small pieces, mixing well. (I sometimes just squash it up in the milk by hand.) Then add sugar, eggs, vanilla, butter, seasonings; mix well. Finally add the biscuits. The mixture will be kind of thick and you may need to mix by hand. Add raisins; mix well. Cook in round or square well-greased iron skillet at 350 degrees for approximately 45 minutes.
12 homemade biscuits, crumbled or broken up in pieces
4 slices bread (any kind you like)
2 c. milk (whole or skim)
1 c. sugar (less if you like)
3 eggs, well beaten
1/4 c. butter, softened
1 tbsp. vanilla (optional)
1 tsp. either cinnamon, nutmeg, or allspice
Raisins (optional)
DIRECTIONS:
You can put 1 teaspoon of all three in if you like the taste.
In a large bowl, put milk and tear up the bread in small pieces, mixing well. (I sometimes just squash it up in the milk by hand.) Then add sugar, eggs, vanilla, butter, seasonings; mix well. Finally add the biscuits. The mixture will be kind of thick and you may need to mix by hand. Add raisins; mix well. Cook in round or square well-greased iron skillet at 350 degrees for approximately 45 minutes.
Honey Bread Pudding
INGREDIENTS:
4 c. milk
2/3 c. mild flavored honey
4 c. (about 10 slices) 1/2 inch size dry bread cubes
6 eggs
1/2 tsp. salt
1 tsp. vanilla
Nutmeg (optional)
DIRECTIONS:
Warm milk and honey together. Prepare bread cubes, removing crust. Place in 2 quart buttered casserole. Beat eggs slightly with salt. Add to bread cubes with honey mixture and vanilla. Sprinkle top with nutmeg. Heat oven to 300 degrees (slow). Bake 50 or 60 minutes or until custard tests done near center. Maybe served warm or cold. Makes 8 servings. HINT: Cut recipe in half. Reduces baking time 15 minutes.
4 c. milk
2/3 c. mild flavored honey
4 c. (about 10 slices) 1/2 inch size dry bread cubes
6 eggs
1/2 tsp. salt
1 tsp. vanilla
Nutmeg (optional)
DIRECTIONS:
Warm milk and honey together. Prepare bread cubes, removing crust. Place in 2 quart buttered casserole. Beat eggs slightly with salt. Add to bread cubes with honey mixture and vanilla. Sprinkle top with nutmeg. Heat oven to 300 degrees (slow). Bake 50 or 60 minutes or until custard tests done near center. Maybe served warm or cold. Makes 8 servings. HINT: Cut recipe in half. Reduces baking time 15 minutes.
Lemon Bread Pudding
INGREDIENTS:
8 slices bread, crust removed
3 tbsp. lemon juice
Grated rind of 1 lemon
1/4 c. butter
1 c. sugar
3 eggs, slightly beaten
CUSTARD:
2 eggs, slightly beaten
1 c. milk
3 tbsp. sugar
1/8 tsp. salt
Grated rind of 1 lemon
DIRECTIONS:
1. Mix lemon juice, grated rind and butter, in a saucepan. Cook for two minutes. Add sugar and eggs and cook, stirring constantly, over a low heat until thick. Cool.
2. Spread bread slices with the lemon mixture and place in a buttered baking dish.
3. Mix together the 2 eggs, milk, sugar, salt and lemon rind. Pour over the bread and allow to soak for 15 minutes. Cover and bake in a 350 degree oven for about 1 hour. Serves 6.
8 slices bread, crust removed
3 tbsp. lemon juice
Grated rind of 1 lemon
1/4 c. butter
1 c. sugar
3 eggs, slightly beaten
CUSTARD:
2 eggs, slightly beaten
1 c. milk
3 tbsp. sugar
1/8 tsp. salt
Grated rind of 1 lemon
DIRECTIONS:
1. Mix lemon juice, grated rind and butter, in a saucepan. Cook for two minutes. Add sugar and eggs and cook, stirring constantly, over a low heat until thick. Cool.
2. Spread bread slices with the lemon mixture and place in a buttered baking dish.
3. Mix together the 2 eggs, milk, sugar, salt and lemon rind. Pour over the bread and allow to soak for 15 minutes. Cover and bake in a 350 degree oven for about 1 hour. Serves 6.
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