Dr. Matt's bread pudding
Posted 04 May, 2005 at 17:23 by matt in /FoodDrink | Permanent link
Every now and then at work we have "events" (retirements, end-of-terms, etc.) that require people to make food and bring it in to share. When I'm not trying to be explicitly Canadian in my choices (i.e. tourtiere, Nanaimo bars) this is my default option.
Ingredients
- About 2 cups of day-old bread cubes (3-4 regular slices, or 10ish inches of baguette)
- 2 cups milk
- 2 eggs
- ¼ cup maple syrup
- ½ tsp vanilla extract
- ¼ cup raisins
- Butter
- Cinnamon and nutmeg
- Small quantity of spirits (brandy, grappa, or suchlike)
Instructions
- Preheat oven to 325°F.
- Scald milk in a small saucepan, then let cool.
- Soak raisins in spirits for a while (at least 15 minutes).
- Butter bread & tear into chunks/cubes of about ¼-inch a side; place the chunks loosely in a buttered one-quart casserole or other baking pan.
- Beat eggs thouroughly, mixing in syrup and vanilla. Mix raisins (and spirits, if you like) into the egg mixture.
- Slowly mix the milk into the egg mixture.
- Pour the egg-milk mixture over the bread pieces, stirring around a bit to mix the raisins in. Dust with cinnamon and nutmeg to taste.
- Bake for 50 minutes or so, until a knife inserted at the centre of the pudding comes out clean.