On Thursday, August 9, 2018 at 10:42:39 AM UTC-5, Cheri wrote:
>
> "jmcquown" > wrote in message
> ...
>
> > I've never had bread pudding. Could you post a recipe?
> >
> > Jill
>
>
> This is the one I use most often, but you can be creative and add different
> things. I usually only make 2 of the larger custard cups at a time unless I
> have more older bread to use up and cook them while something else is
> cooking in the oven.
>
> 2-3 slices of old bread, your choice buttered
> 1 cup milk, I prefer canned milk
> 1/4-1/2 cup sugar (to desired sweetness)
> 1 large egg
> 1 tsp cinnamon
> 1 tsp vanilla
> a bit of nutmeg
> can add raisins, nuts, candied ginger, chocolate chips etc. if desired
>
> Cut buttered bread into cubes. butter two custard cups and divide bread
> evenly between them. Add raisins, nuts, etc. if wanted. Beat eggs, milk,
> sugar, vanilla, nutmeg together, pour equal amounts over bread cubes and let
> sit for a couple of minutes, make sure all the bread is covered. Bake at 350
> for 30 or so minutes or until a toothpick in the middle comes out clean. Can
> serve warm or cold.
>
> Cheri
>
>
My mother always used leftover biscuits which made a great bread pudding.
I've used leftover/marked down croissants and it was delicious and one of
these days I'm going to try it with brioche.

I agree with the canned milk; it seems to give it a richness that plain
whole milk lacks.