If you are a bread pudding fan, this recipe will become a holiday favorite with you and yours.
When you think of fall, cooler weather, crisp leaves, and fresh air, what do you think of? I think of comfort food. Crock pot meals that simmer all day long smelling up the entire house. What better way to follow up a hearty meal than with a warm, comforting dessert? Bread pudding screams fall. It's warm, it's moist and it's especially wonderful topped with a dollop of ice cream!
Round up the following: Rhodes™ White Bread baked and cubed (the recipe calls for 6 c. cubed = 1 loaf Rhodes White Bread), eggs, sugar, vanilla, nutmeg (if you are in to that sort of thing... if you are like me, then nutmeg = YUCK!), cinnamon, milk, raisins, chopped pecans, melted butter, and ice cream or whipping cream (optional)
This part is fun! In a large bowl, beat eggs on high speed until frothy.
Add sugar, vanilla, nutmeg (if you must :) ), and cinnamon. It will transform in to a pudding like mixture right before your eyes!
Continue beating on a lower speed while adding milk.
In a large bowl combine the bread crumbs, raisins, and chopped pecans. With some of the melted butter, brush inside of a 9-inch square pan.
Gently fold the milk/egg mixture in with the bread cubes, raisins and pecans. You want to be careful to keep the bread in tact.
Add the remaining butter to the bread mixture. Gently stir together.
Pour mixture into buttered pan. Cover, refrigerate and let soak for 40- 60 minutes. Remove from refrigerator, uncover and bake at 325°F 45-60 minutes or until firm and brown.
By this point, your kitchen will smell wonderful! Cool slightly and cut into squares. Serve warm with ice cream or whipping cream.
Southern Bread PuddingServings: 9 | Skills: Beginning | Prep Time: 15 min (not including thaw time) | Bake Time: 45-60 min
If you are a bread pudding fan, this recipe will become a holiday favorite with you and yours.Southern Bread Pudding
6 cups Rhodes White Bread, baked and cubed
2 cups milk or cream
1 cup sugar
2 teaspoon vanilla
1 teaspoon nutmeg
1 teaspoon cinnamon
1/4 cup butter, melted
1/2 cup raisins
3/4 cup chopped pecans
ice cream or whipping cream, if desired
In a large bowl, beat eggs on high speed until frothy. Add milk and sugar and continue beating. Add vanilla, nutmeg, cinnamon and melted butter and beat again. Gently fold in bread cubes, raisins and pecans. Pour mixture into a sprayed 9-inch square pan. Cover and refrigerate for 40- 60 minutes.
Remove from refrigerator, uncover and bake at 325°F 45-60 minutes or until firm and brown.
Cool slightly and cut into squares. Serve warm with ice cream or whipping cream if desired.