Bread Pudding

One of my favorite uses for stale bread is turning it into bread pudding.

Ingredients:

• stale bread
• butter
• eggs
• milk or cream
• sugar
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• 1/4 tsp. nutmeg
• 1 tsp. cinnamon
• 1 tsp. vanilla or almond extract
• raisins or other dried fruit (optional)

Directions:

Preheat oven to 350 degrees F. Butter an ovenproof bowl, and set a kettle of water to boil.

Tear bread into irregular pieces and toss them in the bowl. If you'd like to add raisins or other dried fruit, gradually sprinkle them in as you fill the bowl with bread, so they're evenly distributed. Use about 1/4 - 1/2 cup of fruit for every 2 cups of bread.

Custard:

Make just enough custard to cover the bread. In another bowl, lightly beat eggs and sugar with milk or cream, at a ratio of 2 eggs and 1/2 cup sugar to every 1 cup milk. Add 1 tsp. of your favorite extract, 1 tsp. cinnamon, and 1/4 tsp. of nutmeg for every cup of milk. Pour slowly over the bread. Lightly sprinkle the top with a little extra cinnamon and sugar. It's okay if you have to squish the bread down a little to get it under the liquid - it will compact.

If you have a lot of liquid at the top, wait 2-3 minutes to see how much the bread will absorb. If there's still a lot after that time, spoon some off before putting it in the oven.

Put the bowl into a roasting pan. Open the oven and pull the shelf out halfway. Center the pan on the shelf, then fill it about 2/3 full with boiling water. CAREFULLY push the oven shelf back in and close the door. Bake at 350 degrees F for 50 minutes. Test for doneness by sinking a knife halfway into the bowl.

A bit of moisture and a few crumbs clinging to the knife means it's done, but if there's a wet slick of custard on it, put it back for 5-10 minutes. If the top of the custard looks done but the knife is still very wet, turn off the oven and leave it alone for 20-30 minutes.

Remove bowl from roasting pan and allow to cool at least 30 minutes before serving. Serve warm, room temperature, or cold. Leftovers should be covered with a lid or plastic wrap and refrigerated.

Notes: The water bath is important, so don't skip it or let it boil dry. It prevents scorching and helps the pudding stay moist.

I didn't specify how much bread or custard to use because batches of stale bread vary wildly in terms of how much liquid they can absorb.

In terms of flavors, this recipe is totally customizable. Make it your own by using whatever fruits, extracts, and spices you and your family enjoy.

By Fishercat from Albany, NY