Bread Crumb Pudding
A simple bread crumb pudding with raisins, updated for modern kitchens.
Ingredients
- 225 grams Stale bread crumbs (About 1/2 lb)
- 240 ml Milk (1 cup)
- 55 grams Granulated sugar (About 1/4 lb)
- 4 Eggs
- 225 grams Raisins (About 1/2 lb, seeded and cut)
- 2 tablespoons Butter (For greasing the baking dish)
- 1 teaspoon Vanilla extract (Optional)
- 0.5 teaspoon Ground cinnamon (Optional)
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Instructions
- 1Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish with butter.
- 2In a saucepan, heat the milk over medium heat until it just begins to simmer. Remove from heat.
- 3In a large bowl, combine the stale bread crumbs, sugar, eggs, and raisins. Pour the scalded milk over the mixture and stir well to combine. Add vanilla extract and cinnamon if desired.
- 4Pour the bread crumb mixture into the prepared baking dish. Bake in the preheated oven for 35-40 minutes, or until the pudding is set and golden brown.
- 5Remove from oven and let cool slightly before serving. Serve warm or cold.
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BREAD PUDDING
This classic bread pudding recipe offers a comforting and satisfying dessert, perfect for using up stale bread. The combination of sweet milk, eggs, and sugar creates a creamy base, enhanced by the bright zest of lemon and the sweetness of raisins. Baked to golden perfection, this bread pudding is a delightful treat, served warm or cold, with a dollop of whipped cream or a drizzle of jelly sauce.