Christmas is coming! I thought I’d start the season out with a recipe for bread pudding. This dessert is good anytime of year but for some reason, I associate it with Christmas. Whenever you choose to serve it, it is a yummy way to use up any dry coarse bread you may have lying around the house.
I showed the pudding, in the photo above, with a little melted raspberry preserves and a sprinkle of toasted almonds over the top for extra flavor and texture…
It is also very good with strawberries! But I think my favorite way to eat this bread pudding is just plain and simple…
This pudding is sweet enough on its own. It really doesn’t need any additional toppings…but it is good with just a little dolip of whipped cream! 🙂
You will get the best results if you use a coarse bread for this pudding. If you only have regular bread just lay it out on the kitchen counter for awhile to dry it out a bit…
In a heavy medium-sized saucepan put:
2 c milk
Heat until hot then turn off heat and add:
6 T butter
1 c sugar
1/4 t salt
1/2 t almond extract
Stir and then let sit until the sugar and butter melts. Meanwhile, grease a 9-inch baking dish. Put:
4 cups of slightly packed coarse bread cubes
spread evenly over the bottom of the baking dish. Into a small bowl put:
Beat them slightly then slowly add about 1/4 c of the hot milk mixture into the eggs. Whisk together and then gradually add the egg mixture into the warm milk mixture. Whisk until thoroughly combined. Carefully pour this mixture over the bread cubes. Pat the pieces of bread down into the egg/milk mixture so that all the bread pieces have been saturated.
Let sit for 5 minutes. Then place into a 350 degree oven and bake for 50 minutes. When done, the center will be puffed and springy to the touch and will be a deep golden brown on top. Store any leftovers in the refrigerator.
This is one of those desserts that can be enjoyed warm or cold but it makes an especially nice warm “comfort” dessert on a cold day…