Monday, March 13, 2006

The Proof?

They say the proof is in the pudding. I am wondering who has the best bread pudding recipe. I will then proof it in my kitchen. I got some French bread tonight specifically to stale and then put in my bread pudding. So this is kinda a casting call for some quality recipes.



At March 13, 2006 9:48 PM, Blogger Voth said...


8 slices bread without crusts, toasted and cubed
1 1/2 cups milk
1/4 cup butter or margarine
5 eggs
1 1/4 cups white sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 cups diced rhubarb
1/4 cup chopped walnuts

Preheat the oven to 325 degrees Place bread cubes into a buttered 2 quart casserole dish. Combine the milk and butter in a saucepan, and heat just to the boiling point. Pour over the bread cubes, and let stand for 15 minutes. In a medium bowl, whisk together the eggs, sugar, cinnamon and salt. Stir in rhubarb. Pour over the soaked bread, and stir gently until evenly blended. Sprinkle walnuts over the top. Bake for 50 minutes in the preheated oven, until nicely browned on the top. Let stand for 10 minutes before serving.


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