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Thursday, November 16, 2006

Recipe Of The Week  

Recipe of the week

This weeks pick is comfort food to the max. I grew up with it and still make it on a regular basis. I know Bread Pudding started as a way for people to use up stale bread so it doesn't go to waste but it is so goodI have been known to leave a brand new loaf of bread open on the counter just so I would have an excuse to make it. I got this up just in time for the holidays for its a great addition and even the most fussy eater will love it.

Grandma's Bread Pudding

What you need:1 1/2 pounds of bread. I use whatever I have around but the recipe calls for white.

3 cups Milk

5 Eggs

1 cup Sugar

Half tsp Cinnamon

1/2 cup raisin's

1/2 cup Coconut flakes

1/2 tsp Vanilla


large cake pan

Preheat oven to 350

Butter pan

Chop or rip bread into cubes or small pieces and place into buttered pan. Beat eggs and add Sugar, milk, cinnamon. Set aside. Mixed raisin's and Coconut into the bread pieces making sure they are spread around evenly. Add vanilla to egg mixture and make sure it is all well blended. The sugar tends to clump at the bottom and it needs to be mixed in well or it will turn into a caramel clump. Pour over bread mixture. Pan should be just about to the top with fluid.If it isn't add a little more milk for you do not want it to dry out before it is done cooking. Cover loosely with foil. Place in oven for and hour and a half. YUM

you can also sprinkle powdered sugar or make a vanilla cream sauce to pour on top but I always have it with either ice cream or milk.

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Picture I used on cards

Picture I used on cards
Rowan with soap hair