Recipe Archives->Breads Pudding->Bread Pudding 34

Bread Pudding
Serving Size  : 6

1 pound sweet bread, cubed, oven dried
1/2 pound raisins
1 teaspoon cinnamon
8 ounces sugar
8 eggs
3 ounces melted butter
1/2 pound coconut, shredded
1/4 teaspoon nutmeg 
1 tablespoon vanilla  
1 quart hot milk

The bread is important in this recipe.  We use the breakfast pastries
croissants here, but you can use any bread that is not presliced.
The one I would recommend is an egg yellow color inside.  Cut it
into large cubes, toast in oven in single layer until they're like
croutons.  Place them in the pan you will be baking in.  It should
be 2/3rds full.  Add the raisins and coconut and toss.  Drizzle
top of all with the melted butter.  Whip eggs until beaten, gradually
add the hot milk, then add sugar and spices and vanilla.  Pour over
bread mixture and place in a water bath (a larger pan than the
pudding pan - water filled 1/2 way up the outer rim of bread pudding
pan).  Bake in 375F oven for 45 minutes to an hour.  You should
feel the center of the pudding to be sure it is set.  You can serve
warm with whipped cream or chilled as you prefer.  Makes one pan,
8x10-inches.

Printable version: bread-pudding34.txt.