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 Pub date
2008-01-07

Bread pudding recipes

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Bread pudding

2    cups milk
1/4  cup butter
3    slices stale bread
1/4  cup sugar
1    tsp. vanilla
2    large eggs

     In a quart saucepan, heat milk and butter
just until butter is melted.  Set aside.  Tear
bread into ragged small pieces, crust included,
to make about 2 cups full.  Place the bread
pieces over the bottom of a 1 quart casserole.
Separate eggs, putting yolks into a small bowl.
Beat yolks until thickened and lemon colored.
Slowly stir in 1/2 cup of the milk butter
mixture and stir back into the remaining
milk butter mixture.  Add vanilla.  Pour
over crumbs.  Place the casserole into a cake
pan and 3 cups hot tap water to the cake pan.
Bake at 350 degrees about 50-60 minutes or
until knife comes out clean when inserted.
Remove from oven but leave in water pan.
Beat egg whites until foamy.  add sugar, 1
tablespoon at a time till meringue stands stiff.
Spread over pudding and return to oven in
water pan till meringue is brown.


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