Bread pudding
Bread pudding sounds kind of gross to American ears, but is a delicious, homey custard that amounts to a wonderful comfort food.
It’s 1:30am here and I have some in the oven, so you should assume that all of the following measurements are proceeded with “about” and the ingredients followed with “give or take.” Bread pudding is one of those cottage foods that are hard to mess up because they are meant to use up food that’s about to go bad. Follow your instincts.
Ingredients
-1/2 loaf stale challah, egg bread, or white bread, cut into one inch cubes
-1 tablespoon melted butter
-1/2 cup raisins
-2 eggs
-1 cup milk (I had some light cream, so I did 1/4 c cream, 3/4 milk
-1/4 cup honey
-1/2 cup white sugar
-1 teaspoon cinnamon
-1 teaspoon vanilla
Preparation
-Preheat oven to 350
-Cut bread into one inch cubes and toss with melted butter. Pile into a pie pan or casserole dish. If you are working with a fresh loaf of bread, pop it into the oven to dry it out a little while you mix the following
-Lightly beat eggs in a large bowl. Add in everything but bread and raisins. Mix well, scraping the bottom of the bowl to integrate honey and sugar
-Pour liquid over bread chunks, tossing lightly to get them all damp. Sprinkle with raisins.
-At this point, you will panic that there is too much liquid. Trust uncle Eli.
-Put it in the oven for 45-50 minutes, or about two episodes of 30 Rock.
