Started with a very basic NY Times Cooking recipe, used the comments to make it superb!
Bread Pudding
enough for 9x9" baking dish
- 5-6 cups bread cubes (I used cinnamon swirl)
- 1-1/2 cups cream
- 5 eggs
- 1/2 cup sugar
- 1 tsp almond extract
- some ground spices (I used cinnamon, ginger, cloves)
- splash of bourbon or brandy or Amaretto!
- 1/4 cup raisins consider pre-soaking them in the booze
- 1/4 cup slivered almonds (or chopped other nut)
- Spray baking dish (preferably stoneware) with Pam
- Place bread cubes in dish
- In a bowl, beat eggs
- Add cream, beat
- Add rest of ingredients, stir
- Pour over bread cubes
- Let sit for at least 15 minutes, overnight in fridge even better
- Preheat oven to 350ยบ
- Stir the mixture before placing in oven (extra: dot with butter)
- Bake 45 minutes or so, until custard is firm and top is browned
- Let rest 10 minutes after removing from oven
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