Bread pudding is really easy to prepare and can serve as a great way to use up some unused bread that is going stale. You can substitute this for the French bread and still end up with a great dessert. This recipe is over 80 years old and when I compared it to more contemporary recipes for bread pudding, I found that it uses alot less sugar than many of today's recipes for bread pudding.Ingredients:
4 cups of French bread, diced
3 eggs
1 cup raisins
3 cups of milk
1 1/2 tspn pure vanilla extract
1/2 cup of sugar
Preparation:
- Preheat oven to 350 degrees Fahrenheit.
- In a 9 inch by 13 inch baking pan, sprinkle 1/3 of the raisins across the bottom of pan.
- Cover the raisins with 1/3 of the diced french bread.
- Repeat steps 1 and 2, until all of the bread and raisins are used.
- In a bowl, lightly beat the eggs.
- Add the milk, vanilla, and the sugar. Mix until all of the sugar has dissolved.
- Pour the mixture evenly over the bread and raisins.
- Bake for 20 to 25 minutes.
- Serve warm with ice cream.
France
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