Bread Pudding Thanksgiving

"Good for a Thanksgiving or other holiday dessert, and also delicious as a morning breakfast. If you cannot find ciabatta bread, como, pugliese, or other European bread with holes in the dough work well. You may use any type of chopped walnut. I cook it at 350-375 for about an hour...really, when it is golden on top and squishy on the inside, yet the knife comes out clean (moist maybe, but clean) when you poke it. I know....not so technical! Also the ingredients are what I think they are, as this is one of those this-and-that recipes. I experimented with less cinnamon, more orange zest, and a splash of scotch into the liquid....it was quite a tasty variation."
 
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Ready In:
35mins
Ingredients:
12
Serves:
10
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ingredients

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directions

  • Grease 9x9 pan with butter and preheat oven to 350 f.
  • Mix in a mixer or beat thoroughly : milk, cream, eggs, sugar, vanilla, salt to form thin custard.
  • Add and mix by hand the remaining ingredients (cube or tear the bread first) into the liquid custard.
  • (I always eyeball this part, mixing the wet and dry -- usually I add the dry ingredients to a bowl, then pour the liquid until it covers a little more than half with liquid- enough that if you press down, the top parts get moist but not wet.).
  • Press lightly to encourage bread to absorb custard. Let sit in refrigerator for 1/2 hour to 6 hours, depending on how stale the bread is.
  • Pour into lightly buttered/greased 9x9 pan.
  • Bake in oven for 1/2 - 1 hour or until golden brown on top but of bread pudding consistency inside.

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Reviews

  1. I tweaked this one a bit by using 3/4 cup of dried cranberries & a generous teaspoon of orange zest, & all for a good cause, since the resulting PUDDING WAS OUTSTANDING ~ WONDERFUL TASTING! Was glad I had company to share it with or I'd have ended up eating most all of it myself! Thanks for a wonderful keeper of a recipe! [Tagged, made & reviewed in New Kids O the Block Tag Game]
     
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