Difference between revisions of "Bread Pudding"

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Submitted by tonedef131
 
  
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Bread pudding is so easy, cheap, and good that I make it all the time.
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__NOTOC__
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== Description ==
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Source: The Art of Cooking for the Diabetic, revised edition by Mary Abbott Hess, R. D., M.S., and Katharine Middleton, first signet printing - January, 1993
  
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Often times it is thought of as a dessert, however, I find it to be its best as a breakfast. It is full of carbs and protein and will leave you feeling full until lunch. But as dessert I find it to be a little too filling to be fully enjoyed after an entire meal. After all, it pretty much is a meal in its own.
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== Ingredients ==
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* 2 slice bread - white or whole wheat
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* 2 tsp [[margarine]], softened
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* 2 tbsp seedless [[raisins]]
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* 2 cup skim [[milk]]
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* 2 large [[egg]]s '''or''' use [[egg substitute]] to equal 2 [[egg]]s
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* ¼ tsp [[salt]]
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* 2 tbsp [[granulated sugar|sugar]] <ref>This came from a diabetic cookbook but i see no reason why you can't use artificial sweetener equal to 2 tbsp [[granulated sugar|sugar]] - but be sure you use one that will hold up to heat</ref>
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* ¼ tsp [[cinnamon]] - ground
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* 1 tsp [[vanilla extract]]
  
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==Ingredients==
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== Directions ==
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*6 slices of bread (Although the usually prefered wheat will work, I enjoy this the most with a white or buttermilk bread. Bread that is a little old or dry works very well. Keep this recipe in mind when you are about to throw out stale bread)
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# Combine eggs, milk, raisins, salt, sugar, cinnamon and vanilla extract in a bowl.
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*2 cups milk (I usually have skim around, but if you have anything thicker, it will work better here)
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# Add the shredded or cubed bread to the mixture and mix thoroughly.
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*1/2 cup white sugar
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# Put into a greased pan.
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*1/4 cup brown sugar
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# Bake at 350&nbsp;°F until until a pointed knife inserted near center of pudding comes out almost clean (about 40 minutes or so).
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*4 eggs
 
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*2 Tbsp butter
 
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*A bit of raisins(optional)
 
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*1 tsp vanilla
 
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*1 tsp cinnamon
 
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*1 tsp nutmeg
 
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[[image:Tonedefpudd01.jpg]]
 
  
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Thats it, chances are good you already have all of that in your kitchen.
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== Notes ==
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<references/>
  
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[[category:tonedef131's Recipes]][[category:Desserts]][[category:Easy]]
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[[Category:Bread pudding Recipes]]
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[[Category:Diabetic-friendly Recipes]]
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==Method==
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[[Category:Raisin Recipes]]
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Lets get started, preheat to 350.
 
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Now the first thing you need to do is get your bread in a pan and somehow get butter onto it. You can do this one of two ways, butter the bread then cut it into smaller bits, or break up the bread and then drizzle the butter over it. If you feel the need to have your butter evenly spread on every piece, do it the first way. But this time we will be drizzling it over the already broken bread, if done right you will still be getting butter in every bite. So melt your butter and break up the bread and put it into the pan. You can also go ahead and beat your eggs now.
 
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[[image:tonedefpudd02.jpg]]
 
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Now drizzle the butter over the bread.
 
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[[image:tonedefpudd09.jpg]]
 
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Next measure out all of your ingredients and put the Milk, white sugar, cinnamon, nutmeg, and vanilla into a mixing bowl and blend it together.
 
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[[image:tonedefpudd03.jpg]]
 
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Then fold in the eggs.
 
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[[image:tonedefpudd04.jpg]]
 
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While that is mixing take a handful of raisins and spread them evenly about your bread. Then take about half of the brown sugar you measured out and do the same with it.
 
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[[image:tonedefpudd05.jpg]]
 
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Next, slowly pour the milk/egg mixture over the bread making sure to coat all of it. If some of the bread is still sticking up out of the liquid you may have to push it down with a fork so it is all submerged. Once this is done, spread the rest of your brown sugar across the top.
 
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[[image:tonedefpudd06.jpg]]
 
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Now stick it in the oven for 35-40 min, it is done when the top becomes browned and very springy. It should also carry the consitency of...well, pudding.
 
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[[image:tonedefpudd07.jpg]]
 
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It will drop quite a bit as it cools. If you wish to serve it as a dessert some cream wipped up with a bit of vanilla suits it very nicely. And, the money shot.
 
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[[image:tonedefpudd08.jpg]]
 

Revision as of 05:41, 23 March 2011


Description

Source: The Art of Cooking for the Diabetic, revised edition by Mary Abbott Hess, R. D., M.S., and Katharine Middleton, first signet printing - January, 1993

Ingredients

Directions

  1. Combine eggs, milk, raisins, salt, sugar, cinnamon and vanilla extract in a bowl.
  2. Add the shredded or cubed bread to the mixture and mix thoroughly.
  3. Put into a greased pan.
  4. Bake at 350 °F until until a pointed knife inserted near center of pudding comes out almost clean (about 40 minutes or so).

Notes

  1. ↑ This came from a diabetic cookbook but i see no reason why you can't use artificial sweetener equal to 2 tbsp sugar - but be sure you use one that will hold up to heat
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