Bread Pudding, Moonmooring Style

My friend Babe makes homemade bread once in a while. I used to make bread all the time but haven’t in a couple years. Few things stay the same for long. That’s a good thing. So, this evening I realized there was almost a whole loaf of unused dense white bread (baked by Babe) several days old, and that bread pudding would be just the thing! Bread pudding is one of my all time favorites. There are so many variations…it’s nearly endless.

The sliced bread

The sliced bread

Scalded mild - a unique ingredient that melds well with eggs and bread

Scalded mild – a unique ingredient that melds well with eggs and bread

Tear the bread into small bite size pieces and place in a casserole

Tear the bread into small bite size pieces and place in a casserole

Once the milk has cooled slightly, gradually whisk it into the well beaten eggs until frothy. Add some brown sugar, cinnamon and a little vanilla.

Once the milk has cooled slightly, gradually whisk it into the well beaten eggs until frothy. Add some brown sugar, cinnamon and a little vanilla.

I added some walnuts and some pre-cooked cubed and frozen Cushaw, then pour the milk/egg mixture over it all and press the bread into the liquid to soak well. Bake in a pre-heated to 350 degrees for about an hour.

I added some walnuts and some pre-cooked cubed and frozen Cushaw, then poured the milk/egg mixture over it all and pressed the bread into the liquid to soak well. Bake in a pre-heated to 350 degrees for about an hour.

The finished product. Pouffy and succulent!

The finished product. Pouffy and succulent!

 

You could top this with a little cream, half and half, yogurt or ice cream. Yum!

signature, Sarah

 

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This entry was posted in Everything, Food Discussion, Recipes. Bookmark the permalink.

2 Responses to Bread Pudding, Moonmooring Style

  1. eb says:

    Fantastic…..Yummy for sure…and as usual, wonderful photography. So very well done…love you….mom

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