In my crazy price match ways, I bought wayyyyy too much bread. And now the challenge is to blow through a ton of bread in a short time. Which means more bread pudding!
Old Fashioned Bread Pudding
1 lb. day old bread (or much longer) 10-12 slices, torn into 1 inch pieces (I used white or Italian and/or cinnamon raisin bread -- whatever you have is fine!)
2 cups warm water
3 eggs
1/2 pint heavy cream (1 cup)
1/2 cup raisins
1 tsp vanilla
3/4 cup granulated sugar
1 tsp salt
1/2 tsp ground cinnamon (more!)
1/2 cup confectioners' sugar
2 TB whiskey (Use RUM!)
Preheat the oven to 350 degrees. In a large bowl, toss together the bread pieces and water, soaking the bread. In a small bowl, beat the eggs, then stir in the heavy cream. Add to the soaked bread along with the raisins, vanilla, granulated sugar, salt and cinnamon; stir until well combined. Place in an 8-inch square glass baking dish that has been coated with nonstick baking spray. Bake for 60-65 minutes or until puffy and firm in the center. Meanwhile, in another small bowl, combine the confectioners' sugar and whiskey, stirring until smooth. Remove the finished pudding from the oven and while still warm, top with the whiskey glaze. I poked holes in the top of the pudding, so that the glaze will seep into the pudding.
The leftovers should be refrigerated and then re-warmed to eat.
This batch was just as good as the first. The leftovers also taste good with a splash of cream or vanilla creamer.
I was able to blow through almost a whole loaf of bread. Now I just need to make french toast a few more times and the bread crisis will be averted.
Till next time...
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