Bread Pudding I
1 1/4 cups sugar
2 teaspoons vanilla extract
1 1/4 teaspoons freshly ground/grated nutmeg
1 1/4 teaspoons cinnamon
1/4 cup unsalted melted butter
1 1/2 cups whole milk
1/2 cup heavy cream or half and half
1/2 cup raisins
5 - 6 cups coarsely chopped stale good quality french bread
Beat eggs well; add sugar, vanilla, nutmeg, cinnamon and butter. Beat for a couple of minutes on high, then add milk and cream, then raisins.
Fill greased loaf tin with bread cubes and cover with liquid. Let sit a while (30 minutes or so) and add more liquid when the bread has soaked up the first batch.
Using a water bath, place pudding in a 350 degree oven and lower temperature immediately to 300 degrees and bake about 45 minutes. Raise temperature to 425 degrees to brown top - about 15 more minutes.
I like it served cold with heavy cream or custard sauce (Cream Anglais).
Fast Alternative: (No water bath, uses a shallow pan, cooks nicely.)
Bread Pudding II
6 slices day-old bread
2 tablespoons butter, melted 1/2 cup raisins (optional)
4 eggs, beaten
2 cups milk
3/4 cup white sugar
1 teaspoon ground cinnamon 1 teaspoon vanilla extract
Preheat oven to 350 degrees F.
Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
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.
Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.
–Allrecipes.com recipe contributed by ellenmarie