| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | French | 1 | Servings | |
INGREDIENTS
| 4 | c | Day-old French bread; (torn into one-inch pieces) |
| 2 | c | Milk |
| 1 | c | Apple juice |
| 1 | Whole egg plus | |
| 4 | Egg whites | |
| 1/3 | c | Sugar |
| 1 | ts | Vanilla |
| 1/2 | ts | Nutmeg |
| 1/8 | ts | Cinnamon |
| 1/2 | c | Raisins; (up to 3/4) |
| 1 | tb | Margarine |
| 6 | tb | Fresh bread crumbs |
| 1 | tb | Brown sugar |
INSTRUCTIONS
I love this bread pudding recipe because it makes me feel connected to my grandmother and to my father. My father learned the bread pudding recipe from his mother, then gave it to me and my brothers and sister. It is a recipe that will be passed to my children and, hopefully, to their children, Consequently, the bread pudding recipe will be perpetual. Preheat oven to 350oF. Warm the milk and apple juice in saucepan. Beat egg and egg whites in bowl; add 1/3 cup sugar, vanilla, nutmeg, and cinnamon; add bread, warm milk, and juice. Let mixture sit 20 minutes. Grease the bread pan with 1/2 of the margarine. Layer the bottom of the pan with 1/3 of the mixture; sprinkle with 1/2 of the raisins, repeat procedure for next layer, then end with bread mixture on top layer. In frying pan melt remaining margarine; add fresh bread crumbs until golden; add brown sugar, then sprinkle the mixture over layered bread pudding. Place bread pan into larger pan, which contains enough hot water to come half way up the side of the bread pan. Bake until knife inserted into pudding comes out clean (approximately 45 to 60 minutes). Remove from oven with mitts, cool, then refrigerate. Serves 12. Recipe by: MAILING LIST 1995 Posted to recipelu-digest Volume 01 Number 442 by ctlindab@mail1.nai.net on Jan 3, 1998
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