"Michel Boucher" wrote in message
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"Vox Humana" wrote in
:

"Michel Boucher" wrote in message
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"Cora H Parry" wrote in
:

Hi,
I haven't check this group in a while so maybe what I am
looking for is already here.
Does anyone have a recipe for Cranberry Bread Pudding or a good
recipe for plain bread pudding.

Plain Bread Pudding

One egg to a cup of dairy seems kind of skimpy to me. I also
don't see why you would have to scald the milk. I like one egg
per half cup of dairy, preferably half and half or light cream. I
also like to let the bread soak in the mix for a while before
baking. Instead of white bread, I like challah or brioche. Day
old cinnamon rolls are another good choice. (I recently saw a
version made with day old Krispy Cream doughnuts!) I would also
add some vanilla or some bourbon.

Debate as you might, the poster requested a plain bread pudding
recipe, not a Cordon Bleu concoction or a Kalifornia kweezeen
variation. What I did was provide a plain bread pudding recipe. You
are free to provide your own, but be advised that my mother made this
simple recipe every time she made bread pudding and strangely enough,
no one pointed to flaws in the design, perhaps because it is what it
is, a plain bread pudding recipe.

As for egg to dairy, those were her measurements and they always
worked out fine.


I didn't say it wouldn't work. I just don't think it would be very good.
Wonder bread, milk, one egg and some sugar - not my idea of bread pudding.
Most people tend to accept what they grow up with, so I have no doubt that
your family found your mother's bread pudding acceptable. You have to do a
lot to that before you cross into Cordon Bleu territory. I still don't see
any reason the scald the milk when you are making custard.