Zutaten für Basic Bread Pudding
- 1 pound day-old white bread
- 2 cups milk
- 1 cup granulated sugar
- 4 large eggs
- 1/2 teaspoon salt
- 2 tablespoons cornstarch
- 2 teaspoons vanilla extract
- 2 tablespoons melted butter
- 1/4 teaspoon ground nutmeg
- 1/2 cup raisins (optional)
- 1/4 cup brandy or rum (optional)
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Zubereitung von Basic Bread Pudding
- Preheat oven to 350°F (175°C).
- In a saucepan, heat 1 cup of milk over medium heat. Remove from heat and stir in 1/2 cup granulated sugar until dissolved.
- In a separate small bowl, whisk together 2 tablespoons of milk and 2 tablespoons cornstarch until smooth.
- In a large bowl, whisk together 4 large eggs and the vanilla extract.
- Gradually whisk the warm milk mixture and cornstarch mixture into the eggs, ensuring no lumps form.
- Cut 1 pound stale bread into 1-inch cubes. Gently toss the bread cubes into the custard mixture, ensuring they are evenly coated.
- Pour the bread pudding mixture into a greased 9x13 inch baking dish.
- Dot the top of the pudding with 2 tablespoons of melted butter and sprinkle generously with 1/4 teaspoon ground nutmeg.
- (Optional) Soak 1/2 cup raisins in 1/4 cup brandy or rum for at least 1 hour. Drain the raisins, reserving the soaking liquid. Stir the raisins and the soaking liquid (if using) into the bread pudding before baking.
- Place the baking dish in a larger roasting pan. Pour enough hot water into the roasting pan to come about 1 inch up the sides of the baking dish (this creates a water bath for even baking).
- Bake for 105 minutes, or until a knife inserted into the center comes out clean.
- Let cool slightly before serving. Serve warm with a dollop of whipped cream or your favorite sauce.
Nutrition Information (Approximate per serving)
Sodium
109 g
Sugar
43g
Fat
198g
Carbs
68g
