This is a recipe I got from my mother, who probably found it in some obscure early 80's cookbook. You know, the ones that have more casserole recipes than anything else, and ask for ingredients like meat tenderizer and MSG, even in recipes involving nothing but vegetables. Those were the days...
I actually found a nearly empty container of MSG when I was cleaning out my Grandmothers house a few years ago. But I digress..
Call me crazy if you must, but I have always felt that Bread Pudding should actually have the consistency OF pudding. I find most restaurant versions to be to chunky and far too crunchy. I want delicious, melt-in-your-mouth bread pudding, so that's what this recipe is. If the concept of giving chewy stale bread a luscious pudding texture freaks you out, go elsewhere. The rest of you can come over for dessert at my house anytime~
You'll need this stuff. Eggs, Milk, Sugar, Bread, Salt, Vanilla, Cinnamon, and Chocolate Chips (not pictured).
Start by pouring yourself 3 cups of milk and scalding it. You can either do it in a pot on the stove, or in the microwave. I do it in the microwave because it's easier. Don't know how to scald milk? It's easy! Place the milk in a pan on low heat. Stir occasionally until milk is just hot with steam and small bubbles appear around the edges. Just make sure not to boil it!
While the milk is doing it's thing, toast and butter your bread. This is a GREAT way to use up the heels of sandwich bread. I used a combination of those and some stale french bread from a few nights ago. Once I made it with stale cinnamon raisin bread and WOOBOY was that ever good.
So basically use whatever you have lying around. If you have nothing but a fresh loaf of wonderbread, go ahead and use that, just make sure to toast it really well!
Tear your buttered bread into large chunks and place them in a WELL GREASED casserole dish. Seriously people, grease the hell out of it. You'll thank me later. You should also add your chocolate chips/raisins/cranberries/etc at this point. I forgot and had to add them later which was a pain. Make sure to give it a toss so it gets evenly distributed through the pudding.
In another bowl, crack your eggs and beat them together.
Add the sugar, salt and vanilla and mix it together.
Then stir the egg mixture into your scalded milk. I like to let my milk cool a bit before doing this so the egg doesn't cook. Mix WELL.
Pour the milk/egg mixture over your bread (I finally added my chips. Go me!). Let it sit for a good 10 minutes so the bread can soak up all the delicious sugary goodness. Poke dry pieces down so everything gets coated.
Sprinkle the top LIBERALLY with cinnamon sugar. Or I suppose you could just do a little bit...but I find it makes a nice crisp crust so I pour it on. There can never be enough sugar <3
Then pop it in your oven right before you eat dinner. It'll cook while you're eating and you can serve it hot from the oven.
Spoon into bowls and serve. The bread is deliciously sweet and soft, while the top is just crispy enough. I've made this recipe for just about everyone I know and it's ALWAYS been a hit. Like in a "HOLY CRAP YOU MADE THIS? OUT OF BREAD?!" kind of way. Disbelief is always a good response as far as I'm concerned.
Now go forth and bake!
5-6 slices stale (or day old) bread
3 cups milk; scalded
3 eggs; beaten
1/2 cup sugar
1/4 tsp. salt
1/2 tsp vanilla extract
2 tbs butter or margarine
1/4 tsp cinammon
1/2 cup chocolate chips or raisins (or any kind of dried fruit)
Toast and spread bread with butter. Tear into large chunks and place into well greased baking dish (something deep but not wide). Sprinkle with chocolate chips. Stir salt, vanilla and all but 2 tbs of sugar into eggs. Add egg mixture to scalded milk and stir well; pour over toast and allow to stand for 10 min. Sprinkle with cinnamon and leftover sugar. Bake for 45-50 min @ 350. (Min ended up taking about 60 minutes, so time definitely varies depending on your oven)