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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Bread Pudding

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Bread Pudding Empty Bread Pudding

    Post by Lobo Sat 30 Jan 2016, 10:03 pm

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    Prep Time: 10 minutes
    Cook Time: 45 minutes
    Servings: 8
    A simple bread pudding is the perfect use for a day-old baguette or coarse country loaf. These breads have a similar texture and both have a rather bland flavor when stale, the perfect foil for a flavorful custard. Cut the bread into 3/4-inch slices, then cut again into 3/4-inch cubes. These bite-size pieces are perfect for soaking up all the custard yet still hold together well enough to give the dessert some texture.






    • 1K+

    Ingredients:


    • 12 slices day-old baguette, cut into 3/4-inch
        cubes
    • 4 eggs, at room temperature
    • 1/2 cup firmly packed light brown sugar
    • 3/4 tsp. vanilla extract
    • 1/2 tsp. ground cinnamon
    • Pinch of freshly grated nutmeg
    • Pinch of salt
    • 4 cups milk
    • 1/4 cup dried cranberries or raisins
    • Confectioners’ sugar for dusting

    Directions:

    Lightly butter an 8-inch square baking dish. Spread the bread cubes in it.

    In a bowl, whisk together the eggs, brown sugar, vanilla, cinnamon, nutmeg and salt until well blended. Pour in the milk and whisk until combined. Pour the mixture over the bread cubes. Let stand, pressing down on the bread occasionally, until it is evenly soaked, about 20 minutes.

    Meanwhile, preheat an oven to 350°F.

    Scatter the cranberries evenly over the surface of the soaked bread and press to submerge the fruit. Set the baking dish in a large, shallow roasting pan. Add very hot tap water to the roasting pan to come halfway up the sides of the baking dish.

    Bake the pudding until a knife inserted near the center comes out almost clean, 45 to 55 minutes. Serve warm or at room temperature. Generously dust the top of each slice with confectioners' sugar. Serves 8.
    Adapted from Williams-Sonoma Collection Series, Dessert, by Abigail Johnson Dodge (Simon & Schuster, 2002).
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