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September 04, 2006

Bread Pudding

Here is a good way to use leftover bread.

Try Mike Mills' recipe for "Comforting Bread Pudding" p. 277 in his book "Peace, Love, & Barbecue: Recipes, Secrets, Tall Tales, and Outright Lies from the Legends of Barbecue" (Mike Mills, Amy Mills Tunnicliffe).

Another alternative is to use raisin bread and add a touch of Jack Daniel's.

1 1/4 pounds dry (to the point of crumbling) white bread, cut into 1/2-inch cubes.
8 large eggs
3 T melted butter
1 1/2 C plus 1t sugar
4 cups in any combination, whole milk, half-and-half, and/or heavy cream
1 T vanilla
2 t ground cinnamon (divided)

Preheat oven to 350*.

Fill a 13x9 inch pan with the bread crumbs...they should pile up in the dish.

Whisk the eggs, butter, 1 1/2 cups sugar, milk vanilla, and 1 teaspoon cinnamon in a large bowl until frothy.

Pour the mixture over the bread and push the cubes down with your fingertips or the back of a large spoon. All the cubes should be moist. You should see some of the liquid mixture around the inside edge of the pan. If you don't, add more milk, half-and-half or cream.

Mix 1 t cinnamon and 1 t sugar together and sprinkle over the top of the pudding. Bake for 1 to 1 1/2 hours or until golden brown on top and a knife inserted in the center comes out clean.

Remove pan from the oven and allow to sit for 5 minutes, then cut into squares and place in individual serving bowls. Serve with Praline sauce.

Praline Sauce

1/2 C packed brown sugar
1/2 C granulated sugar
2 T all-purpose flour
1 C water
4 T butter
1 t vanilla

Put the brown sugar, granulated sugar, flour, and water into a medium saucepan and whisk together. Cook over medium heat, stirring often, until clear...about 20 minutes. Add the butter and stir until melted. Stir in the vanilla. Serve immediately.