Bread Pudding

Making bread pudding reminds me alot of the short story, Stone Soup. I think I'm being frugal by using up my stale bread, but 1 cup of raisins, a pint of cream, 1/2 cup of brandy, 4 eggs and two apples later, I pause to contemplate the amount of food I have just used making something that only Steve and I will eat.....sigh.

It is delicious though, so here's the recipe....and here's hoping someone out there can get their kids to at least try it!


Bread Pudding

1 cup raisins (less if preferred)
1/2 cup brandy
Soak raisins in brandy for 30 minutes.

8-10 slices of leftover, stale, bread. We use sourdough and wheat....stuff that's been in the freezer for months (waiting till it was cool enough to justify turning on the oven).

Butter one side of bread and cut into 1 inch cubes.

Mix together...

1 1/3 cups heavy cream (whipping cream)
1 1/3 cups milk
4 large eggs, lightly beaten
1/2 cup sugar
1 teas. vanilla
2 apples (I use Granny Smith) peeled and cut into cubes

Add brandy and raisins, pour over bread cubes, stir to combine. Pour entire mixture into buttered souffle dish (aka casserole dish)....let sit 5 minutes. Set dish in large baking pan. Add enough hot water to large pan to come up to 1 inch on side of souffle dish. Bake at 350' until custard is set and top is golden and puffed slightly, approx. 1 1/2 hours. Serve warm...and for breakfast the next morning:)