Bread Pudding
8 cups cubed bread
(stale French bread is best.)
6 eggs
1 cup sugar
1 cup half & half
1/2 cup cream
2 tablespoons vanilla
cinnamon
strawberry preserves
Grease inside of a 7 x 13-inch baking pan. Arrange bread in bottom of pan.
In a blender or mixer, beat eggs and sugar until fluffy. Add half & half,
cream and vanilla then blend. Pour mixture over bread. Sprinkle generously
with cinnamon and place about 8 to 10 teaspoons of perseveres on top. Bake
at 350°F until pudding is set and bread begins to brown (about 30
minutes.)Variations:
Pecan Butterscotch Bread Pudding.
Use brown sugar instead of white and add 1/2 cup broken pecan pieces.
Chocolate Bread Pudding
Add 1/4 cup cocoa to the sugar.
Fruited Bread Pudding
Add 1 teaspoon ground cinnamon and any one of the following fruits:
1 1/4 cups apple sauce, 1/2 cup chopped dates, 1/2 cup raisins, 1
cup mashed banana.
Hawaiian Bread Pudding
Add 1 cup drained pineapple tidbits and 2 teaspoons grated orange peel to
bread. Sprinkle top with 1/2 cup flaked coconut.
Jewel Bread Pudding
Add 1/2 cup mixed candied fruits, 1/2 cup chopped walnuts and 2 tablespoons
chopped maraschino cherries to bread. Cut sugar to 1/2 cup. Dot top
with currant jelly.
Marbled Bread Pudding
Mix 1/2 cup semi-sweet chocolate pieces with bread. Use only 3/4 cup
sugar. Top with additional chocolate pieces.
Peanut Butter Bread Pudding
Spread bread with about 1/2 cup peanut putter before cubing. Add 1/2 cup
of milk.
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