December 7, 2007

Bread Pudding

So I may have mentioned that I make killer bread pudding. And I may just be nice enough to share my recipe with you... may being the operative word.

Alright, I'll share, but only because I really like you. And I would like to think that everyone loves a good serving of this delectable dessert as much as I do. Because it really is yummy. Really.

1 1/2 pounds white bread

1/2 c raisins or berries (okay, I lie. you need AT LEAST 1/2 cup. I personally use 3 cans of berries (yes cans) raspberry, blackberry, and blueberry... I can see you're already drooling... this picture is the brand I use... feel free to use fresh berries, you purist.)

2 c. butter

3 c. sugar

10 eggs

24 oz. evaporated milk

2 tsp. cinnamon

2 tsp. vanilla (real vanilla please, no extract. alright fine, I won't tell if you don't)

preheat oven to 300 degrees - lightly grease a 9x13 pan - tear bread - place half of bread in bottom of pan - top with berries (or raisins...I should mention that I never use raisins, but you can if you want) - the top with the remaining bread

NOW - Mix the butter and sugar in a large bowl, adding the eggs ONE AT A TIME - then add the milk, cinnamon, and vanilla - stir until smooth - pour this delicious custard over the bread SLOWLY so as to allow the bread to soak in some of the juices - bake at 300 degrees for 1 hour and 20 minutes, or until the top is lightly browned - (*sidenote* it's a very good idea to place the pudding on a cookie sheet so as to avoid dripping down into the underbelly of you oven...)

then you scoop it out and serve it with whipped cream. The REAL kind... This is how I make mine, yes really. (*because if you've never had the glorious flavor that is real whipped cream, well, that's just sad*)

1 small container heavy whipping cream (I think it's a half-pint?)

pwd. sugar (to taste)

vanilla (to taste)

okay, pour the cream in a bowl. Beat it forever, or until it starts to get thick (*do not move the beaters all over the place. That introduces AIR into the cream and makes it TAKE LONGER to whip. Keep the beaters at the bottom of the bowl*) Anyways. once it starts thickening up, add some pwd. sugar. Start with a spoonful, work your way up from there. I can't give you an exact number because I don't know how sweet you like your cream. Then add in a little vanilla. a splash, if you will. And beat it until it's light and fluffy. then spoon it onto your pudding and enjoy every bite.

(Ummm, also, it's important to use the pwd. sugar - Why? you ask? - Because pwd. sugar has cornstarch mixed into it, which is a thickening agent, so it makes the whipping go much faster. But if you want, you could use regular ole' confectioners sugar. It just is so much better with pwd. sugar)