We had some baguette that was as hard as a brick. Perfect because then I could make bread pudding. Bread pudding, much to my surprise, is one of BB's favorites. And he is not really a dessert person. I just made up the recipe. Next time, I might add a bit more sugar and a bit less milk. Also, fruit would be a good addition. This is a very adaptable recipe.
Bread Pudding
4 cups cubed old bread
3 c. milk (I used whole milk - use a bit less if bread is not super hard)
1/2 c. brown sugar
2 eggs
1/2 tsp. nutmeg
1 tsp. cinnamon
1-2 tsp. vanilla
1/2 c. raisins soaked in 1/3 c. rum
2 Tbs. sugar in the raw
Preheat oven to 350. Spray or butter a cassarole (or 9x9 square baking dish). Whisk together milk, brown sugar, eggs, nutmeg, cinnamon, and vanilla. put cubed bread in a large bowl, and pour milk mixture over. Stir and let soak for ~20 min. Mix is raisins and rum. Put in cassarole and sprinkle with sugar in the raw. Bake for 1 hour. The custard should be set and the top should be browned. Let sit 10 min, then ready to eat!
4 cups cubed old bread
3 c. milk (I used whole milk - use a bit less if bread is not super hard)
1/2 c. brown sugar
2 eggs
1/2 tsp. nutmeg
1 tsp. cinnamon
1-2 tsp. vanilla
1/2 c. raisins soaked in 1/3 c. rum
2 Tbs. sugar in the raw
Preheat oven to 350. Spray or butter a cassarole (or 9x9 square baking dish). Whisk together milk, brown sugar, eggs, nutmeg, cinnamon, and vanilla. put cubed bread in a large bowl, and pour milk mixture over. Stir and let soak for ~20 min. Mix is raisins and rum. Put in cassarole and sprinkle with sugar in the raw. Bake for 1 hour. The custard should be set and the top should be browned. Let sit 10 min, then ready to eat!
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