Leaves on this Family Tree

Saturday, March 8, 2014

Bread Pudding Recipe

I think I have FINALLY found a Bread Pudding recipe I like. 
I have experimented and experimented 
and never have I come up with the same thing twice.

Here is the recipe I have adapted from one I found somewhere.

1 loaf French Bread (or any similar bread)
1 qt 2% Milk
3 Eggs
3/4 C Domino Light Sugar with Stevia (or 1 1/2 C Sugar)
2 T Vanilla
8 oz Cream Cheese (my favorite is found at WalMart . . . Green Mountain Cream Cheese with Greek Yogurt)

  1. Tear the French Bread into pieces and let it dry out. (I buy day old bread at the local grocery bakery and I feel like I am already half way there.) I normally put it in the largest bowl I have and let it sit out on the kitchen shelf over night or 24 hours (if not more due to forgetting about it.) This time I really CRUSHED a lot of the bread so it looked like bread crumbs, but left what wouldn't "crumb" in it's original torn size.
  2. Beat eggs, sugar and vanilla until blended.
  3. Mix milk into egg mixture and pour over dried bread cubes/crumbs. 
  4. Let bread soak for at least 1 hour.
  5. While bread is soaking, preheat oven to 350 degrees F.
  6. Pour 1/2 of the soaked bread into a buttered/greased/vegetable spray coated 5 pound loaf pan. (I found my 1st one in the grocery store. It measures 12" long x 5" wide x 3" tall. Then I was lucky enough to have a friend who worked in a factory that made vent systems for restaurants. He made me 3 out of the aluminum sheeting they use . . I will NEVER part with them.) If you don't have one of these pans, use 2 regular sized loaf pans.
  7. Cut cream cheese into small pieces and layer over the bottom layer of soaked bread.
  8. Top cream cheese with remaining soaked bread.
  9. Bake for 1 hour, or until you see that all of the moisture has evaporated from the bread . . . you don't want any of the liquid to seep up the sides of the bread when you gently press on the bread.
Your Bread Pudding is now finished. It can be:
  1. Eaten right out of the pan as is.
  2. Eaten right out of the pan with a scoop (or 2 or 3) of ice cream.
  3. Eaten right out of the pan drizzled with maple syrup.
  4. Allowed to cool, cut into "bread" sized pieces and fry, in a skillet, the way you would fry bread for French Toast. Then serve like you would French Toast. (This is my FAVORITE way to eat it.)
  5. Serve cold with nothing on it so you can enjoy the bread and custard-y mixture.
Let me know if you make it and what you think.

Just out of the oven . . . nice and golden with nooks and crannies.

Run a knife around the edge of the pan to loosen the loaf.
Turn upside down to remove form pan.

Just look at this lovely custard-y bread loaf of deliciousness :)

Slice into "bread slice" slices.

Fry on a griddle.
or in a skillet,
just like you would normal French Toast.

1 comment:

  1. I LOVE bread pudding!! My husband always gives me a hard time about liking it every time we go anywhere (Golden Corral, or Old Country Buffet when we lived in Michigan). One time I came back with "How come the bin is always empty then, every time I go up there; if it's so gross?" ;P He didn't say anything after that. Lol


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