Monday, May 2, 2011
Recipe: Bread Pudding
My office ordered lunch from Angelo's Pizza and was given a whole bag of bread rolls. We had plenty left over. It seemed like such a shame to just throw it away so I decided to take them home and make bread pudding. My recipe was a success. Not too sweet, fluffy, plump with raisins, a hint of cinnamon, and served warm out of the oven. I could not think of a better way to end this wonderful weekend.
4 bread rolls
2 cups 2% milk
1/4 cup butter
2/3 cup light brown sugar
3 egg whites
2 tsp. cinnamon
1 tsp. vanilla extract
In a sauce pan, warm milk just a little bit. If you boil it, that's too much! Add the butter and stir until it melts. Turn off the heat and let the mixture cool a bit. Add the sugar, egg whites, cinnamon, and vanilla extract. Stir until the sugar dissolves.
Cube or tear the bread into small pieces. In a lightly greased or buttered casserole, place the bread. Add a handful of raisins to the bread.
Pour the wet ingredients on top of the bread.
Bake at 350 degrees for 45 minutes.
Serve warm. This recipe can be enhanced by adding an icing to the bread pudding, vanilla or Bourbon sauce, or bacon cream anglaise. Enjoy! I think you will be surprised at how delicious it is in this simple form.
1032 2nd Avenue
New York, NY 10022