Wednesday, June 23, 2010

Whole Wheat Bread Pudding

Have you tried the easy Artisan Bread recipe yet  (click here)?  Why not? It is so incredibly simple, it's basically a fool-proof bread recipe.  Plus it makes enough dough for 3 or 4 loaves and will store in your fridge for up to two weeks, and that's not even considering the fact that it tastes delicious.  How can you beat that?  Well, MaMa and I had only a couple of slices left of a loaf and we'd accidently let them sit out overnight, so they were a little stale.  So we did what anyone with some stale bread would do, made bread pudding.  This recipe is from my Great, Great Aunt Harriet on my DaDa's side of the family.

2 slices of day old bread, preferably made with Joseph's Grainery Whole Wheat Flour
1/3 c raisins
2 eggs, beaten
1/4 tsp salt
1/2 c sugar
1 tsp vanilla
2 c milk

Directions:  Preheat the oven to 325 degrees.  Arrange the bread in a buttered baking dish.  Sprinkle Raisins over the bread.  Beat the eggs, milk, sugar, vanilla and salt.  Pour over the bread crumbs.  Sprinkle with nutmeg.  Bake for 45 to 55 minutes.  Serve with a warm sauce - the original recipe calls for a tart lemon sauce, but we really enjoyed it with hot caramel drizzeled over it.  Yummy!


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