Never really understood the concept of using dry,stale bread pieces mixing them with wet ingredients only to bake them dry again but that’s the joy of good old bread pudding.. According to the Daily Gazette, food historians trace the history of bread pudding to the early 11th and 12th centuries, as frugal cooks looked for ways to use stale, leftover bread instead of letting it go to waste. In 13th century England, bread pudding was known as “poor man’s pudding,” as it was a popular dish with the lower classes. Others say that historically bread pudding was used to feed the sick because it was easy to digest. Either way, we have to admit that cooked correctly this is one of the greatest desserts ever created. Before you start please understand that the bread pudding you make may not look exactly like the photo attached and if you make these treats please do us a favor and share your photos with our followers. As with any recipe have fun and enjoy!
Bread Pudding Recipe
2 cups milk
1/4 cup butter or margarine
2 eggs, slightly beaten
1/2 cup sugar
1 teaspoon ground cinnamon or nutmeg
1/4 teaspoon salt
6 cups soft bread cubes (about 6 slices bread)
1/2 cup raisins, if desired Whipping (heavy) cream, if desired
- 1 Heat oven to 350ºF. In 2-quart saucepan, heat milk and butter over medium heat until butter is melted and milk is hot.
- 2 In large bowl, mix eggs, sugar, cinnamon and salt. Stir in bread cubes and raisins. Stir in milk mixture. Pour into ungreased deep round pan.
- 3 Bake uncovered 40 to 45 minutes or until knife inserted 1 inch from edge comes out clean. Serve warm with whipping cream.
Source: Betty Crocker
If you think the recipe is too confusing take a moment and watch the video from Joy of Baking
So you tell us what do you think is the easiest dessert recipe to make?