Old-Fashioned Bread Pudding
A reader asked me for this recipe, so I’ve included it here—you can make this basic bread pudding to suit any occasion with just a change of add-ins! It’s also a great way to use up leftover bread, heels, or slices that have gone dry. I’ve even crumbled in a few stale biscuits, and it still comes out great!
2 C. milk
4 C. bread cubes
1/4 C. butter or margarine
1/2 C. sugar
1/2 C. raisins
1 T. cinnamon
2 tsp. vanilla
Preheat oven to 350º. Spray or grease a 2-qt. baking dish.
Scald the milk (on the stove, or in the microwave for about 3 minutes, until it’s steaming), stir in the butter/margarine until it melts, and then pour it over the bread cubes in a large bowl. Cool slightly, then mix the sugar, eggs, raisins and cinnamon. Stir into the bread mixture. Pour into prepared baking dish and bake about 40 minutes, until a knife inserted in the center comes out clean. Serves 6.
Add-ins: Along with, or instead of, the raisins, you can stir in 1 C. chocolate chips, or 1 C. butterscotch chips, and/or some chopped nuts, or 1 C. chopped apple. You can substitute dried cranberries or other dried fruits, as well. Adding flavorings like buttered rum, almond, or lemon extract makes a nice variation, too. You can also drizzle ice cream toppings or maple syrup over it before serving.