By Marisa Joseph, The Pallet By Marisa
Simple Bread Pudding
Course: Breads, Cakes & Pastries
- 12 hops or slices of white bread
- 2 cups milk
- 4 oz butter
- 1/2 cup sugar
- 2 eggs
- 1/2 cup rasins
- 1/2 cup currants
- 1/2 cup cherries or mixed peel
- 1 tsp. grated cinnamon
- 1 tsp. grated nutmeg
- 1 Tbsp. vanilla extract
- 4 dashes Angostura Bitters
Soak bread in water until soft and remove outer crust.
Drain and squeeze out the excess water from bread pulp and place in a mixing bowl. Add cherries, rasins, currants, sugar, nutmeg and cinnamon; set aside.
In another bowl, beat eggs until fluffy then add bitters, milk and vanilla. Pour into bread mixture and mix well to combine.
Butter a baking dish and pour the bread pudding mixture into the dish, up to about 1 1/2-inch high. Sprinkle sugar, nutmeg and cinnamon on top.
Bake in the oven at 300 degrees F for 30-40 minutes, until the pudding begins to leave the sides of the baking dish.
Allow to cool then sprinkle sugar on top and cut into 2-inch squares.
Serve plain or with ice cream.