Bread Pudding

Bread Pudding is an old-fashioned favorite. A great use for leftover bread, this beloved recipe is a simple custard and bread baked together.

 

I use a home made raisin bread but any white or whole wheat bread will do. Keep it simple with the given recipe or make it more elegant with a bit of brandy. Add some chocolate and add a dollop of cream for decadence!

 

Serve it warm and each bite just melts in your mouth. Perfect to share with family, friends and neighbors, baking is such a great way to share loving-kindness during these troubled times.

 

Recipe is below.

Foodie Lit

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“All right, Bad Love Crew, we are headed to Kortenberg for a rendezvous with the destiny of time travel.” Thus was the beginning of the mission of this talented, boisterous gang to rescue victims of the Holocaust.

 

There is much that we must suspend disbelief for in Bad Love Strikes. There is of course time travel. Yet more than that is the age of the main characters—teenagers. These teenagers develop a plot to outwit the Nazis; to fly military planes; already have historical knowledge of WWII and the Holocaust; have the skills to play roles far beyond most teenagers’ skills. Yet I found myself rooting for them to succeed.

Bread Pudding 

Serves 8

 

5 eggs, beaten

1 cup sugar

4 cups milk

1/4 cup butter

1 teaspoon vanilla extract

1 teaspoon cinnamon

1 teaspoon nutmeg

1/2 teaspoon salt

1 loaf slightly stale challah, cubed

1/2 cup raisins

 

  1. Spray a 9X13 baking dish with a cooking spray. Preheat oven to 350F.

  2. Mix together in a pot, eggs, sugar, milk, vanilla, cinnamon and nutmeg. Place over medium heat and bring to a bubble. Do not bring to a boil or the eggs will cook. Remove from heat.

  3. Place cut challah and raisins evenly into baking dish. Pour egg mixture over the cut challah, making sure all the bread is moistened. Let soak for 15 minutes.

  4. Bake for 40-45 minutes, until custard is set. Remove from oven and cool before serving.

 

Note: If bread is fresh, cube it and place in a 300F oven. Bake for 15 minutes or until bread is slightly browned.

 

Add dried fruit:  Use dried cherries, chopped figs or apricots

Chocolaty: Add 1/4 cup chopped dark chocolate with challah.

Add brandy: Add 2 tablespoons brandy to the milk mixture after heating.

Reduce sugar:  Use Stevia in place of sugar, following measurement substitution on package.

Dairy Free: Use almond or soy milk in place of milk and non-dairy margarine in place of butter.

Gluten Free: Use gluten free bread.

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Eat, Read and Dream, my cookbook with Geri Clouston, inspired by my Foodie Lit columns is now available on Amazon, Book Baby, and Book Depository. Order now!  So excited to share with you!

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