Tuesday, December 7, 2010

Bread pudding

Ok. So I know this is not the most beautiful dessert I've ever featured, but it tastes incredible. It's hard to describe what a fabulous job eggs, cream, and sugar can do to some day-old bread, but let me give it a go: It's creamy and sweet, and lacks that heavy starch taste. It's like you're eating real pudding, only the consistency is more solid and not gelatinous like its normal pudding cousin.  It's filling to the point where you feel satisfied but not stuffed. It's sweet for dessert but also tasty for breakfast with coffee. It's simply spiced and the vanilla carries the flavor throughout the bite. It's kiiiiiinda awesome.

For the pudding:

6-7 slices day-old bread*
1/2 cup medium brown sugar
1/4 cup raisins
pinch nutmeg
1 cup whole (or 2%) milk
3/4 cup heavy cream
2 eggs

1 1/2 teaspoons vanilla

In a large bowl, mix together cream, nutmeg, sugar, eggs, and vanilla. 

In a small saucepan, heat the milk and raisins until the milk is too hot to touch. Whisk into cream mixture. Set aside.

Cut slices into 1-inch squares. Add to the liquid mixture and let absorb, about 15 minutes.

Preheat the oven to 325°F. Butter a casserole dish and pour pudding in. Bake for 25 minutes, until crust is golden and crispy on top. Serve warm or cold. Happy feasting!

*if you don't have day-old bread lying around, heat your oven to 350°F and toast the slices on each side until crispy.

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