Pam’s Bread Custard Pudding

By Joseph Parish

When my wife makes us fresh baked bread on a daily basis we often discover that it is too much for a family of three to eat. As such it only makes good cost effective sense to find alternate methods in which to utilize this left over bread. Generally our freshly prepared bread will be useable for its anticipated purpose for a period of several days after it has been made, however beyond that time frame it slowly begins to deteriorate and get stale.

We have developed an approach to using our left over bread for such purposes as bread crumbs, crotons as well as puddings. In this article I would like to summarize my wife’s favorite recipe for Bread Pudding. With this straightforward bread pudding recipe you can enjoy the flavor found in egg custard complimented with a texture associated only with bread pudding.

Ingredients:

4 slightly beaten eggs

1/4 teaspoon of salt

1/3 of a cup of sugar

1 teaspoon of vanilla

3 cups of scalded milk

8 slices of white bread with the crusts removed

a sprinkle of nutmeg

To start your recipe you should combine the four eggs, ½ cup of sugar, the salt, and the teaspoon of vanilla together while scalding the milk. Cut your slices of bread into diagonally formed triangles wedges. Now arrange two layers of your bread slices carefully into an un-greased baking dish. Pour the prepared custard mixture over all of the bread in the dish.

Finally position the dish in yet a larger baking dish which contains 1/2 inch of hot water. Proceed to bake your pudding in the oven for approximately 35 minutes at 325 degrees.

You can serve this excellent dessert dish either warm or after it has cooled. Use your favorite dessert sauce or place some freshly sliced fruit on top to highlight this delightful entrée. Why not take a few moments to prepare and surprise your family this evening by presenting them with this enchanting and award winning cuisine.

Copyright @2010 Joseph Parish

www.survival-training.info