I think most people always have left over breads and don't know what do with it. One of my favorite memories is being at my Grandfather's house and he would pull out a pan of warm bread pudding.
I have many bread pudding recipes but I am making a chocolate one today.
Preheat your oven to 425 degrees
Break up you breads " tear " into your greased pan
In a large bowl combine all the rest of the ingredients.pour half
the mixture over the bread and push down on it with a spoon and
then pour over the rest pushing down so all the bread gets wet.
Bake it for 20 minutes at 425, then turn the temp down to 350 and bake
another 20 minutes til the top is a bit crispy.
You can serve it warm with fresh whipped cream or vanilla ice cream.
You can even make this a day or two ahead and bake it when ready.
I have many bread pudding recipes but I am making a chocolate one today.
- 6 large croissants
- 1 loaf of raisin bread
- 8 eggs
- 2 cups of half and half
- 3 tablespoons brown sugar
- 3 tablespoons white sugar
- 1 teaspoon good cinnamon
- 6 scrapes of fresh nutmeg
- 1 1/2 cups of chocolate syrup
- 1/2 teaspoon salt
- 1 teaspoon vanilla
Preheat your oven to 425 degrees
Break up you breads " tear " into your greased pan
In a large bowl combine all the rest of the ingredients.pour half
the mixture over the bread and push down on it with a spoon and
then pour over the rest pushing down so all the bread gets wet.
Bake it for 20 minutes at 425, then turn the temp down to 350 and bake
another 20 minutes til the top is a bit crispy.
You can serve it warm with fresh whipped cream or vanilla ice cream.
You can even make this a day or two ahead and bake it when ready.
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