2 cup day old bread cubes
1 qt milk
2 eggs
1/4 cup sugar
1/2 tsp salt
1 tsp vanilla extract
1/4 tsp nutmeg
3 tbsp butter -- melted
1/2 cup raisins -- optional
A Recipe for
Custard Bread Pudding
High-tech tomatoes. Mysterious milk. Supersquash. Are we supposed to eat this stuff? Or is it going to eat us? |
| Annita Manning |
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet Van Horne |
Part of the secret of success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain |
This Recipe for Custard Bread Pudding is one of thousands in the Recipes-to-go Dessert Cookbook.
An empty belly is the best cook. |
| Estonian Proverb |
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Food Tip |
This is a recipe for Custard Bread Pudding from the recipe cookbook of Recipes-to-go (Dessert)
The way you cut your meat reflects the way you live. |
| Confucius |
Most turkeys taste better the day after; my mother's tasted better the day before. |
| Rita Rudner |
There is no love sincerer than the love of food. |
| George Bernard Shaw, "The Revolutionist's Handbook," Man and Superman |
Food Tip |
What's the difference between a boyfriend and a husband? About 30 pounds. |
| Cindy Garner |
As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It's time to start making soup again. |
| Leslie Newman |
Add the bread to the milk. Beat the eggs slightly, add the sugar and
salt and mix thoroughly. Gradually stir in the scalded milk that has
been mixed with the vanilla, nutmeg and butter. Pour into a greased
1-1/2 Qt. baking dish, set in a pan of warm water; Bake in a 350
degree oven for 75 minutes or until a knife inserted in the middle
comes out clean. Eggs may be increased to 3 or 4, in which case
baking time may be reduced. Corn syrup may replace half of the sugar.
Serve warm or cold with cream, whipped cream, hard sauce, or vanilla
sauce. Add raisins before baking if desired.
Recipe By :
Serves: 8
Custard Bread Pudding Recipe brought to you by Recipes To-Go