Try It Tuesday - Bread Pudding

This is a biscuit. A beautiful biscuit. 

It came from a can that goes pop.

It was delicious.

 These too are biscuits.

They are flat.

I made them. 

They tasted okay.

 I should stop trying to make biscuits. 

I hate to waste these. I could feed them to the squirrels and birds but why should they suffer?

 This is the first cookbook I ever owned. 

It is wonderful. 

I still learn lots from using it.

 As you can see, I have USED it!

 I found a way to use the not so great biscuits - 

Bread Pudding!

Have you ever made or eaten Bread Pudding? 

I had not. 

 I like to assemble and measure all my ingredients before I commence to mixing stuff.

Always use the proper measuring utensils! 

It can make or break a recipe.

 

The silver cup to the right is for dry ingredients. 

The cups with liquid measurement units (like ounces) marked on it and pour spouts are for liquid ingredients.

Be sure to really pack the brown sugar into the measuring cup.

 I whisked the eggs.
Then added the rest of the ingredients per the recipe.

 This is what my 2 cups of cut up bread looked like.

 Poured the mixture in a cake pan.

 Placed the cake pan into my trusty iron skillet. 

(It is the only pan I have that is big enough to hold the cake pan.)

Poured hot water into the skillet.

 Placed it in the oven. 

This is what I ended up with. 

Looks like an apple pie, yes? 

Actually tastes pretty good too. 

It's not too sugary, not too bland. 

You can add all sorts of goodies to it -

Chocolate chips, dried fruit, rum. 

Here's a link to some of the tons of recipes on the interwebs. 

 

Bread Pudding

Preheat your oven to 350

Serves 6-8

 

Ingredients: 

2 slightly beaten eggs

2 1/4 cups milk

1 teaspoon vanilla

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

2 cups 1 inch day old bread cubes

1/2 cup brown sugar

1/2 cup raisins 

(which I left out 'cause 

BillHubby doesn't like raisins. 

Really, who doesn't like raisins?)

Directions:

Combine eggs, milk, vanilla, cinnamon and salt in a large bowl.

Stir in the bread cubes.

Stir in brown sugar and raisins.

Pour mixture into an 8 inch round cake pan.

Place cake pan in a larger shallow pan on the oven rack.

Pour hot water into the larger pan - 1 inch deep

Bake for 45 minutes. 

Check for doneness by inserting a knife halfway between the center and the edge. 

If it comes out clean your pudding is done. 

If not, let it bake a couple more minutes at a time until it is done.

Yum!