Sunday, December 20, 2009

the best bread pudding

I have decided, based on very little research, that the best bread pudding is comprised of a custard made w half milk and half heavy cream and about twice as many egg yolks as eggs.
For an 8" square pan, which I really don't recommend bc unless you are feeding just one, there won't be any left overs, but anyway, 8" square and double it for a 9x13.
5 c bread cubes, 1 1/4 c milk, 1 1/4 c heavy cream, 2 eggs, 5 yolks, 1/4 c sugar and 1 1/2 tsp vanilla, bit of salt. You cook the milk to scald then whisk the rest of it together and then whisk the rest of it in w the scalded milk, pour over the bread cubes. You have to have raisins, so add them now and toss to distribute. Cover w foil and bake it in a water bath at 375 for 45-60 minutes. Should be quivery in the center.
I like it w caramel sauce and, to really guild the lilies of the field, whipped cream.

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