May 10, 2009

Seriously Cheap Sweets: Bread Pudding in Photos

Posted in Dessert tagged , at 8:21 pm by jenniec00ks

In order to use up the milk in the fridge in a hurry I went to the easy dessert I grew up eating.  Seriously, I think this takes about 10 minutes to prep, and just an hour in the oven.  I think this recipe originated from Oma (Dutch for Grandmother), and it was a little difficult to measure ingredients since I’m very used to just throwing it together.  There are many varieties of bread pudding, ranging from savory to sweet, airy to dense, served warm or cold.  I usually serve this sweet, dense bread pudding cold (and by serve, I mean snack on late at night).  I’ve tried it warm with a little rum sauce, but we’ll save that for another time.

Ingredients:

1 loaf of white sandwich bread (~20oz), torn up into pieces

3.5 cups milk (I use 1% or 2%)

1 cup white sugar

1/2 tsp of vanilla extract

1/16 tsp of almond extract (3-4 drops)

1/8 tsp of grated nutmeg

1/4 tsp of ground cinnamon

1 egg, beaten

breadpudding 001breadpudding 004

breadpudding 006

Tear up the bread into about 1 inch pieces, if you’re using a smaller bowl than I have, then you can add the milk as you go!  Then I add the cup of sugar and stir to combine.  This is probably the first thing I learned to make 10 years ago, and it’s a tweak as you go sort of thing.  You want the sugar to be dissolved and the mixture to have the consistency shown below.  This might require a splash or two more of milk.

breadpudding 008

Then really, it’s just about adding everyone into this base mixture.  Keep in mind, almond extract can be very bitter if  overdone, so you really want to use a spoon (just a couple drops if you don’t have a 1/8 tsp).  The cinnamon and vanilla extract can be estimated, they’re both fantastic flavors.  The nutmeg can also be a bit overwhelming, so go easy on it at first.  Also, you can use the ground nutmeg or freshly grated nutmeg (I use the latter).

breadpudding 009breadpudding 010

After this has been mixed, it’s the perfect time to taste and tweak if necessary.  Add the beaten egg when you’re satisfied with the bread/spices/milk mix.  Preheat the oven to 350 degrees Fahrenheit and grease an 8×8 inch square pan.  You can use a non-stick spray or simply butter (in the wrapper or on some wax paper) to grease the pan.  Pour the bread pudding into the pan, and bake for 55-60 minutes.  The top should be a golden brown and it’ll probably puff up a bit.

Before

Before

After! Enjoy!

After! Enjoy!

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