"Food is our common ground, a universal experience." - James Beard

Sunday, December 20, 2009

Bread Pudding

Kent and his family have been making bread pudding for their Christmas dessert for years. This particular recipe is their favorite. And I have to say - it is so amazing!!

Bread Pudding
8 large day-old croissants, torn into small pieces
4 cups of milk
3 large eggs, lightly beaten
2 cups of sugar
1 cups of pecans, toasted
1 1/2 tablespoons of vanilla
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Place the bread in a lightly greased 13 by 9 inch pan. Pour the milk over the bread and let it stand for 10 minutes. Using your hands, blend the mixture well. Stir the eggs and the next five ingredients into the bread mixture. Bake at 325 degrees for 40-45 minutes or until firm. Serve with custard sauce. (Yields 15 servings)

Custard Sauce
1 cup of sugar
1/2 cup of butter or margarine
1/2 cup of half and half
2 tablespoons of whiskey or 1/2 teaspoon of vanilla extract

Bring the first three ingredients to a boil in a heavy saucepan over medium heat, stirring until sugar dissolves. Reduce heat and simmer 5 minutes. Cool, stir in whiskey. (Yields 1 1/2 cups)

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