Mum's Bread Pudding
Heat the oven to 350º
Scald together:
2c milk
3T butter
1/4c sugar
Let cool for 15, 20 minutes.
Beat together: 2 eggs & 1/2t vanilla
Once milk mixture is cooled, stir in egg mixture.
Pour over 4c cubed bread in a baking dish, stir to combine, place the baking dish IN a pan of warm water then place them both into the oven. Bake for 1 hour. Serve w/ warm cream or maple syrup, hot or cold.
In this recipe the ingredients make a BIG difference, so use good stuff.
I used a local bakery's cinnamon raisin bread, because I like this recipe w/ raisins. I've had excellent results w/ challah and brioche too. My mum also adds toasted chopped pecans, but I don't like the crunch in my pudding. I turn off the oven after baking and let it sit, w/o opening the oven door for a half hour, helps it stay tender and light. Take it out, cool to room temp. then refrigerate any leftovers. (yeah, right)
And I always double the recipe. Because it is yummy. <g>
Elaine