Winter is the perfect time to enjoy a great dessert! Bread Pudding will give the taste, flavors, and calories that will keep you warm. My Mother made this treat often and served it warm with milk, ice cream, or whip. It is also a hunting and fishing favorite!
One of our family traditions is to share a special treat with folks when things are rough or need to be celebrated. A sad loss, accident, baby, or just a hope you feel better dessert always helps. Sometimes it is a Pineapple Upside Down cake baked in my Great Grandmothers cast iron fry pan.
Other times, it is a bowl of wonderful Bread Pudding. This treat also serves well at hunting and fishing camps. You can also prepare this in a Dutch oven over a campfire. It is also a perfect way to use up stale and old bread. Once you add this recipe to your menu, it will never leave.
BEST BREAD PUDDING
1 cup of evaporated or regular milk, nutmeg, cinnamon, 1 tsp vanilla, 3 eggs, 1 cup of sugar, 1 cup of water, sliced bread and Brown sugar for the topping.
Beat together milk, sugar, water, eggs, and vanilla. Slight heat will help dissolve the sugar. Grease a baking dish, bowl or Dutch Oven.
Cut the crusts off the bread. Alternate sliced bread that is lightly buttered and layer into the bowl.
Cube and save the bread crusts in a separate bowl. Add 1/4th of the liquid milk, egg, and sugar mixture to the cubes and stir together. Pour the rest of the milk mixture into the bowl containing the layered slices of bread. Add the cube mix to the top and sprinkle with Brown Sugar and cinnamon to taste.
Bake at 400 degrees for 30 min. If you are using a thinner bowl, cooking time will be less than a deeper bowl. The pudding is done when the top is golden brown.
Serve warm as is or add some milk, cream, ice cream, or whipped cream. At hunting camp, you can also add pancake syrup or a liqueur over the top.
For many Bread Pudding Lovers, plain is best!
For more Montana Grant, find him eating at www.montanagrantfishing.com.