Monday, February 24, 2020

Bread Pudding

Rich and creamy,
great for breakfast

I cut the crust of whole wheat  and white bread 
to  make tea sandwiches for a luncheon.
I saved the crust and made a bread pudding with it.
I adapted a recipe from King Arthur Flour.
The recipe calls for 1 cup walnuts,
I used 1/2 cup and added 1/2 currants.


4 to 4 1/2 cubed bread
4 large eggs 
1 1/4 cups milk
1 cup heavy cream
1/2 cup maple syrup
1/4 cup packed brown sugar
1 tsp maple flavour or vanilla extract
1/2 tsp ground nutmeg
1/4 tsp salt

1/2 cup chopped toasted walnuts
(to toast walnuts, place on a cookies
sheet, at 350 deg. for 8-10 mins.)

1/2 cup currants. 


Preheat oven to 350deg.F
Grease an 8x8 square casserole dish,
1 1/2 quart dish.

Place the bread cubes in a large bowl.

In a medium bowl, (I use 
large measuring cup)
whisk together the eggs, 
milk, heavy cream, maple syrup, brown sugar, maple flavour or vanilla, nutmeg
and salt.

Pour over the bread cubes and stir thoroughly.
Let the mixture sit for 15 minutes
 to allow the bread cubes to 
absorb the liquid.

Stir in the nuts and currants

Place in the prepared baking dish.

  1.  and bake for 35-40 minutes or 
    until the centre is firm when you press on it.

    Remove from the oven and serve 
    warm with whipped cream or ice cream

    Store,  covered in the refrigerator for 5 days.
  2. Thanks for your visit xo