Recipe: Bread Pudding (2) Recipes for Jean

Bread Pudding
Source: A Primrose Cottage/Williamsburg, Virginia

Melt 3/4 stick butter in baking dish (not until brown, just melted); coat sides of dish with butter

Mix in blender:
8 eggs
3 cups whole milk
1 cup heavy cream
1/2 cup sugar
1 Tablespoon vanilla extract
1 teaspoon ground nutmeg

Pour mixture into buttered dish. Cut 2 loaves of French bread into slices and lay slices upright into dish. Let bread soak, then rotate the slices and let soak some more (you can even leave it in the refrigerator overnight.)

Preheat oven to 400 degrees.

Bake for 45 to 50 minutes. Dust with powdered sugar.

Serve with maple syrup, fresh raspberries or brandied peaches.

Serves: 8

---

Old Fashioned Bread Pudding

3 cups soft bread crumbs (4 cups for a firmer pudding)/very easy to make in food processor
2 cups milk scalded with 1/4 cup of butter
1/3 cup sugar
2 eggs, slightly beaten
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 cup seedless raisins

Preheat oven to 350 degrees.

Place bread crumbs in a 1-1/2 quart dish. Blend in the remaining ingredients. Place baking dish in a pan of hot water 1 inch deep. Bake 40 to 45 minutes, or until a silver knife inserted 1 inch form the edge comes out clean. Serve warm with cream.

Serves: 6 to 8
Source: Benjamin F. Packard House Bed and Breakfast