- 2 cups milk
- 1/2 cup brown sugar
- 3 medium eggs
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg (optional)
- 1/4 teaspoon salt
- 3 cups soft bread crumbles. Stale
bread and heels are fine, just tear them
into smallish pieces. I use the remains
of homemade whole wheat loaves.
- 2 to 4 tablespoons margarine
- 1/2 cup raisins (optional)
In a medium sized bowl, whisk together
the milk, brown sugar, eggs, cinnamon,
nutmeg and salt. Beat it until the egg is
fully incorporated into the milk. Arrange
the bread crumbles (and raisins if you are
using them) in a well oiled 2-quart sized
casserole. Pour the milk and egg mixture
over the bread. Using clean hands, sort of
press the bread down into the liquid so that
it sinks a little bit. Cut the margarine
into small bits. Dot them on top of the
bread mixture. Bake at 350° for about 45
minutes. A shallow dish will cook faster
than a deep dish. Serve warm with whipped
topping or ice cream if desired. This is my
favorite bread pudding recipe, very rich and
satisfying. It's also a dandy way to use up
stale bread which might go moldy in the
bread box. Serves about 6.
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