Recipe: Easy Bread Pudding.

I used to dance around in buffets whenever I see Bread Pudding is being laid out. The softness of the bread, combined with the sweetness of the other ingredients, is just so comforting. The warmth of the dessert just relaxes me. I know, I'm over indulgent, and I love food waaaaayyyyy too much. My tummy shows it, and I can't help it.

I always thought that its gonna be a difficult dish to handle, to do, to make the texture, and the moistness, while being crisp on the surface. It just seemed so hard. So it just happened when I came across this recipe, seeing that it was so simple to do, and with all the ingredients available in my pantry, and 1 loaf of lousy bread to boot, I hit the kitchen and did it.

The results was just what I wanted. Exactly how I described. I loved bread puddings that were moisty and soft, but alittle crisp on the crust.. I reduced the sugar by a little, and threw in more raisins, cinnamon, and a sprinkle of nutmeg over it.

Easy Bread Pudding  adapted from Are You Hungry?

Ingredients:

6 slices day-old bread
2 tablespoons butter, melted
1/2 cup raisins
4 eggs, beaten
2 cups milk (i used vanilla soy milk)
1/2 cup white sugar (i used abt 3/4 of the half cup)
1 teaspoon ground cinnamon (its okay to go more on here! I did!)
1 teaspoon vanilla extract
a dash of nutmeg (optional, but i did too!)

Directions:

Preheat oven to 350 degrees F (175 degrees C).

 I know they said square, but it doesn't matter if its round right?

Tear stale bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. Sprinkle with raisins.

In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaked up the egg mixture.

I used way more raisins than 1/2 cup. =D

Bake for 45 minutes, or until the top springs back when lightly tapped.

Try it and let me know how it goes! Happy baking!

 As soon as the photos were taken, I just had to dig my spoon into it and grab a "bite".

Sidenote: I'm thinking of baking my own breads here, since all the breads here don't taste as like how we usually eat it back in SG. Should I? I have tried 6 brands. I want breads that are soft, taste good, healthy, and can spread my butter and cheese without tearing itself apart... Can't find in supermarket here. Sigh.