Kitchen Sink Bread Pudding by Lisa
Why do I never make bread pudding? That seems like a mistake, especially after I Lisa sent me her family's recipe and I discovered it's stupid easy to make. How did I not know that?
ANYWAY.
Lisa sent this without any measurements because of course. Recipes passed down in a family never seem to have measurements. It's a trend I'm quickly noticing. But, no worries! I think I kinda sorta figured it out. Mostly. With apples and raisins and pecans, anyway. As Lisa said,
"I never throw away bread. Instead, I throw it in a baking dish with whatever I have on hand -- peaches, strawberries, cherries, whatever. My favorite is a simple cinnamon raisin bread pudding, but sometimes I'll throw in apples and nuts. It doesn't really matter what you put with it."
And there you have it. Throw whatever in. Even the kitchen sink.
Kitchen Sink Bread Pudding by Lisa
2 cups stale bread, torn into pieces
1 Granny Smith apple, peeled and diced
1/4 cup chopped pecans
3 tablespoons butter
1/2 cup brown sugar
1/2 cup heavy cream
2 eggs
1 teaspoon vanilla extract
1 teaspoon cinnamon
1. Preheat the oven to 350 degrees.
2. Toss the stale bread, apple chunks, and pecans into a 8x8" baking dish.
3. In a small saucepan, melt the butter. Stir in the brown sugar and heavy cream and stir until it forms a caramel-like mixture.
4. Pour the caramel-like mixture over the bread.
5. Scramble the eggs in a small bowl. Add the vanilla and cinnamon. Pour over the bread. Bake at 350 degrees for 40-50 minutes or until the apples are soft.
6. Serve with whipped cream or a good vanilla ice cream.
Recipe
Reader Comments (1)
gasp...this looks easy enough for even me!! squeeeeeeeeeee!