Baked bread pudding recipe and tips

June 15, 12:42 AMSan Jose Dessert ExaminerJoy Valerie Cronn

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  Baked Bread Pudding (Flickr Commons/SilverWind9)

If all the June gloom we've been having in the Bay Area, Southern California and many other states too, has made you hunt for a hot and tasty dessert recipe, then I have a perfect answer. This is an old tried and true vintage recipe from the 1940s, and it will stick to your ribs as the saying goes.  I love baking my own breads and using them in desserts, but even dried, store-bought bread can be revived in a bread pudding.

Baked Bread Pudding
1 cup bread cubes
2 tablespoons butter, melted
1 egg, slightly beaten
1/4 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
2 cups milk, scalded
1/2 cup raisins (I prefer golden raisins)

In a large bowl, combine sugar, salt, vanilla, butter, cinnamon and egg.  Add milk slowly, stirring constantly.  Add bread cubes and raisins.  Mix thoroughly.  Pour into well-buttered baking dish.  Set in pan of warm water.  Bake in moderate oven (350 F.) about 1 hour, or until an inserted knife comes out clean.  Serve warm or at room temperature.

    Baking tips:

• Be sure to use a high-quality vanilla extract.  Many brands have started the poor practice of adding corn syrup and/or water to their so-called "pure" vanilla extracts.  Be sure to check the ingredient list.  High quality vanilla extracts will last you longer as you will need less to flavor your baked goods, therefore saving your familly money in the long run.
• This bread pudding can also be served hot with ice cream for a very pleasant hot/cold mouth feel and dessert.
• Try using croissant, brioche, challah or panettone for your bread cubes for a more upscale version.
• Try adding a spash of rum or grand marnier for flavoring.
• Plump up your raisins by soaking them in orange juice or alcohol overnight or for a minute or less in the microwave.
• There are three types of puddings: steamed, baked and refrigerated.

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