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Here is the recipe....This came from an old cookbook that I have had for about 30 years
It is called Spices of the World Cookbook by McCormick (McCormick/Shilling spices)
Soak bread in milk for about 5 minutes. Add sugar, butter, salt, nutmeg, cinnamon and ginger. Pour slowly over eggs. Add vanilla and raisins..mix well. Pour into buttered 1 1/2 quart casserole or baking dish. Place that pan in a pan of hot water in a 350 degree oven for 1 hour or until a silver knife comes out clean when inserted into the center.
If you have made custard in the past, this is pretty much what the consistency is.
Usually I have to make a double batch because it doen't last long.
If you are usuing fresh raisins, great, if not, I just soak them in milk to plump them up..drain the milk off before using them.
How on earth did you know that I was looking for a great bread pudding recipe????? Thank you muches.
I wanted to report in that my Irish Beef Stew was a hit yesterday! Thank you guys for the recipe. I had unexpected company come in and I had enough for them as well!
Also, I made a cocktail cobbler that was a great hit as well.
Have a meeting tonight so don't know what I am going to fix...hmm..something quick for sure.
Old stand by for ground beef-we call it American Chop Suey
Brown beef in a little olive oil, add a chopped onion (green pepper too if you have), salt/pepper, can of stewed tomatoes.
Cook elbow macs, drain.
Mix meat mixture with macaronis, add a can of tomato soup (maybe 2). I then bury cubes of velveeta in mix, top with buttered breadcrumbs. Bake about 1/2 hr at 350.
Here is the recipe....This came from an old cookbook that I have had for about 30 years
It is called Spices of the World Cookbook by McCormick (McCormick/Shilling spices)
Soak bread in milk for about 5 minutes. Add sugar, butter, salt, nutmeg, cinnamon and ginger. Pour slowly over eggs. Add vanilla and raisins..mix well. Pour into buttered 1 1/2 quart casserole or baking dish. Place that pan in a pan of hot water in a 350 degree oven for 1 hour or until a silver knife comes out clean when inserted into the center.
If you have made custard in the past, this is pretty much what the consistency is.
Usually I have to make a double batch because it doen't last long.
If you are usuing fresh raisins, great, if not, I just soak them in milk to plump them up..drain the milk off before using them.
WOW! That sounds awesome!! I LOVE bread pudding and will definitely make this one!
Quote:
Originally Posted by LaceyEx
Morning all-CrazyW love bread pudding and that's a keeper. I soak my raisins in Amaretto.
Mmm....amaretto soaked raisins you say - that would add a nice twist to the pudding.
Well, I do have some ground beef, some bisquik in the cabinet and some shredded cheese - I guess I will make cheeseburger pie and serve with carrots. At least my son will eat it (OK, maybe he'll eat it!).
Things went downhill fast and I didn't get to do anything before the meeting and ballgame. Came home around 9:15 and cooked a quick breakfast. It's always a winner!
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It's always a winner!