The Healthy My Ass Cookbook

Photos
Recipes
Computing
Memorials
Extras
Queer
Rainbow Line
Appetizers
Beverages
Breads
Breakfasts
Candies
Cookies
Desserts
Entrées
Salads
Sauces
Sides
Soups
Vegetables
Index
(Mouse over picture to enlarge.)

Other Bread Recipes:

Banana Nut Bread

Buttermilk Biscuits

Cinnamon Pull-A-Parts

Coconut Toast

Garlic Bread

Garlic Cheese Knots

Grandma's Bread Pudding

Italian Sausage Stuffing

Pumpkin Bread

Refrigerator Bran Muffins

Strawberry Bread

Yeast Raised Cinnamon Rolls

Zucchini Bread

Grandma's Bread Pudding

Like Grandma's tasted, but not how she made it.

Ingredients:

9 slices Bread, about 8 cups
1/2 cup Raisins
3 Tbsps. Butter
3/4 cup Brown Sugar, packed, *see Note
1&1/2 cups Half and Half
3 Eggs
1/4 tsp. Salt
1&1/4 tsps. Cinnamon
1&1/2 tsps. Vanilla

Directions:

Generously grease a 2 quart soufflé dish or 9x9" baking dish.  If necessary, slice the Bread, then cut it into cubes.  Combine the bread with the Raisins in a large bowl.

In a medium microwave safe bowl, preferable clear, melt the Butter in a microwave oven.  Stir the Brown Sugar into the melted butter and microwave on high for 30 seconds.  Stir to blend the butter and sugar and if not the consistency of thick molasses continue to microwave until it is.  Whisk in the Half and Half, microwave on high for 1 minute, whisk again and then let it sit for 10 minutes or so.  Whisk some more and if not all of the sugar has dissolved from the bottom, repeat the microwave, but for 20 seconds, whisk, sit cycle until all the sugar is dissolved.  Do not let it get hot or it will cook the eggs, just warm or let it sit until it returns to warm.

Separately beat or whisk the Eggs, then whisk them into the mixture.  Add the Salt and Cinnamon and whisk into the mixture.  Finally, whisk in the Vanilla.  Pour the mixture over the bread and raisins and fold in to coat.  Let the bread soak in the mixture for 20 minutes.

Preheat an oven to  350°F.

Gently stir the mixture and transfer it to the prepared dish.  Bake for 45 minutes.  Remove from the oven and let cool on a rack.

Notes:

*This amount of sugar assumes serving it plain or with cream, like Grandma did.  If you are going to serve it with a sweet sauce, then reduce the sugar to 1/2 cup or less.

This Bread Pudding is the more-bread-than-pudding kind, probably because Grandma's main reason for making it was to not let stale bread go to waste, but without using too much of the more expensive dairy products.  If you prefer more pudding than bread, cut the amount of bread in half and use 2 cups of Half and Half.

Like Grandma did, I leave the crust on the bread.  If you remove the crust you will need more than 9 slices of bread, or at least 8 cups of cubes.

Because I like to serve this with cream, I make my own Half and Half using 3/4 cup of cream and 3/4 cup of whole milk.  I'm sure Grandma used all whole milk, which is what she typically ended up serving it with as well, unless I specifically asked for bread pudding prior to shopping day.

Serving Suggestions:

Serve warm with cream, like Grandma did, or with your favorite bread pudding sauce.

See Also:

Caramel Pecan Rum Sauce - A rich caramel sauce with pecans and a touch of rum.

Print

Other Information:

Source: My attempt to recreate Grandma Schottel's bread pudding.

Times:
Preparation: 0:45
Bake: 0:45
Total: 3:00

Yield: 1 dish
Servings: 9

Nutrition Facts per Serving:
274 Calories
11g Fat (35.9% calories from fat)
6g Protein
39g Carbohydrate
1g Dietary Fiber
96mg Cholesterol
281mg Sodium.

Exchanges per Serving:
1 Grain(Starch)
1/2 Lean Meat
1/2 Fruit
0 Non-Fat Milk
2 Fat
1 Other Carbohydrates.

Rainbow Line

Copyright 2006-2018 by Keith Langeneckert.  All rights reserved.  Contact WebMaster.