Bread Pudding
This recipe for The Coach House Bread and Butter Pudding is from The Breakfast Book by Marion Cunningham (pp. 217-218). Serve hot or cold; serves about 10.
Ingredients:
- About 12 slices bread, crusts removed
- 8 Tbsp. (1 stick) butter
- 5 eggs
- 4 egg yolks
- 1 cup sugar
- 1/8 tsp. salt
- 4 cups milk
- 1 cup heavy cream
- 1 Tbsp. vanilla extract
- Powdered sugar for dusting
Instructions:
- Preheat oven to 375 degrees.
- Boil water in large pot (to be used around baking dish).
- Butter one side of each slice of bread and set aside.
- Beat eggs, yolks, sugar and salt in large bowl until mixed.
- Scald milk and cream in heavy saucepan or in microwave.
- Remove from heat and briskly whisk in egg mixture.
- Stir in vanilla.
- Layer bread (buttered side up) in a 2-quart baking dish.
- Strain custard into dish; bread will float to top.
- Place pot of boiling water in oven, then put custard-filled baking dish into it.
- Bake about 45 minutes, until the custard is set but still trembles slightly in the center.
- Remove and dust with powdered sugar.
Bari's modifications:
- Cut the bread into large cubes.
- Double the cream (to 2 cups) and reduce milk accordingly (to 3 cups), or just use what you have on hand.
