bread pudding

2016 + 2019

This is based on the Flemish / Belgian bread pudding recipe like my mother used to make it, one of our favorite desserts. She added raisons only. I usually add candied fruit as well, depending on what I have in my pantry.

As an unexpected 'benefit' of my attempts at bread baking, I suddenly had a lot of stale bread. What better to do with it than making a trip down memory lane and turn it into bread pudding? I didn’t have enough raisins, so I used “Tropical Trail Mix’ instead, that also has dried pineapple, papaya, bananas. I also added some nuts. I think that was an improvement on the original recipe.

It may remind you of that X-mas fruit pudding that everyone buys as a gift, but no one wants to eat.
I guarantee you: this is a lot better.

INGREDIENTS

This is what you need for 8 servings:

10 oz. old bread
2 cups whole milk
½ cup granulated sugar
½ cup brown sugar
5 eggs
up to 7 oz. raisins / tropical fruit or trail mix

optional:

cinnamon
vanilla

Pic1: bread pudding

Directions

2016-05-01

Pic2: soak
Pic3: add bread
Pic4: mix

Soak the raisins and candied fruit for at least 2 hrs. or preferably overnight.
For those who like it, soak them in brandy or another high-alcohol liquor.
Break the old bread in pieces. Remove any hard crusts.
Heat the milk, sugar and dried fruits until the sugar is fully dissolved.
Pour the mixture over the bread.
Add the slightly beaten eggs.
Mash the bread and mix together until no bread pieces are visible. (Pic4)

Pic5-7: baking, baked

Rest 30 minutes.
Meanwhile, preheat the oven to 400 ºF.
Pour the mix into a greased oven-proof dish. (Pic5)
Bake for 45 minutes at 400 ºF.
Remove from the oven and let cool before serving.
Serve and enjoy.
Refrigerate leftovers and use within 2 days.

2019-04-03

Pic8-10: another try

Same recipe as above, with larger fruit pieces.

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org