That is my new motto.
And that is exactly what I did yesterday. After totally ruining a loaf of pumpkin bread by NOT STRAINING MY pureed pumpkin (even though Sue told me to strain it - I forgot..), I was left with a doughy undercooked gooey loaf (I use that word loosely to describe the pudding I was left with). It was tasty though. The flavors were definitely there even though it did not cook well.
So last night I looked for a bread pudding recipe. I have never made bread pudding before but figured it might just fix this bread problem I had and pumpkin bread pudding kind of sounded good.
I took this recipe and cut up the soggy pumpkin bread into it. I left out about 1/2 cup of the milk the recipe called for, figuring that since the bread was not exactly dry, it would not soak up as much of the liquid. I also deleted the butter for the same reason! I was right and this recipe is wonderful. EVERYONE in my house is eating Pumpkin Bread Pudding and loving it! We put ice cream on it too... mmmmm... enjoy!
Bread
Pudding II
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Submitted By: ELLENMARIE
Photo By: raha
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"This lightly spiced, extra thick bread pudding really
hits home. We suggest using a rich egg bread or a moist white loaf in this
recipe"
Ingredients:
6 slices day-old bread
2 tablespoons butter, melted
1/2 cup raisins (optional)
4 eggs, beaten
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2 cups milk
3/4 cup white sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
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Directions:
1.
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Preheat oven to 350 degrees F (175 degrees C).
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2.
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Break bread into small pieces into an 8 inch square baking
pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with
raisins.
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3.
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In a medium mixing bowl, combine eggs, milk, sugar,
cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly
push down with a fork until bread is covered and soaking up the egg mixture.
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4.
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Bake in the preheated oven for 45 minutes, or until the
top springs back when lightly tapped.
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