Bread Pudding NYT by LorettaMach


2 cups Fat-Free Milk
1 cup Heavy Cream
1/8 cup golden raisins
1/8 cup toasted pecans
2 Tablespoons unsalted butter, more for greasing pan
1/2 Tablespoon vanilla
1/3 c. sugar
Pinch salt
1/2 loaf brioche cut into 2-inch cubes ( 4 to 5 cups)
4 eggs, beaten

Optional add-ins:
More vanilla, splash of bourbon, nutmeg


Step 1

In a small saucepan over low heat, warm milk, butter, sugar, and salt. Meanwhile, butter a 4 to 6 cup baking dish. I toasted the bread cubes in the oven on low heat for a few minutes until they felt lightly hard then placed in pan. Also, I toasted pecans on a higher heat, chopped them, and placed in pan with raisins. Continue cooking until butter melts; add vanilla. After it's cooled add the beaten eggs and whisk. Pour mixture over bread cubes. Let soak for an hour or more.

Bake at 350 degrees for @ 45 minutes or until custard is set but still a little wobbly and edges of bread have browned. Serve warm or at room temperature.

Other Info (pictures, nutrition, etc)

NOTE: This is a single recipe that fit into an 8X8 glass pan

I doubled this recipe so as to use the entire Brioche loaf. I used 2 8X8 glass pans and 1 loaf glass pan.
Topic revision: r2 - 2017/11/18, RickMach
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