BREAD PUDDING
BREAD PUDDING
The simplest of desserts can be simply delicious. This is the 1626 Greystone take on a basic bread pudding that the Ammas used to serve up. This too big piece of pudding needed a dollop of ice cream or thick runny cream for a tempting finish! Enjoy anyway!
INGREDIENTS
10 slices day old bread cubed About 7 cups.
6 eggs
1 can sweetened condensed milk
1 1/2 cups water
3 Tbsp butter
1 tsp vanilla
1/2 tsp cinnamon
pinch of salt
1/2 cup of raisins
1 tsp lemon juice
1 tsp mayonnaise
DIRECTIONS
Heat the oven to 350 degrees.
Butter a baking dish and toss in the bread cubes.
Beat the eggs in a goodly bowl.
Add the butter and vanilla and cinnamon and mayo and lemon juice.
Stir in the condensed milk and water.
Whip.
Pour this luscious, milky blend onto the bread cubes, stir well so the bread soaks up the liquid.
Stir in the raisins.
Sprinkle some sugar on top of the pudding and bake for 30-35 minutes.
Delish!
I generally use sourdough bread. Raisin bread is wonderful also but eliminate the additional raisins.
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