Ingredients:
2 c milk, scalded
4 eggs
1 c sugar
1 tsp vanilla
Cooking Instructions:
In a bowl whisk the eggs, sugar and vanilla-whisk the hot milk in. That is custard. You can use more bowls and double boilers but in my kitchen I’ll be cleaning up so I cut to the chase. Keep it simple.
French bread is what I like to use. I cut it into squares put it into an ovenware dish and cover with the custard. The bread likes to float so I put another dish on top to keep the bread covered. I prefer to have more custard than bread. Some people like it drier and add a sauce. All custard likes to be cooked in a water bath, I would recommend it but you don’t have to, just keep the heat down.
Serving Suggestions:
Let's think of some good combinations:
- Chocolate bread pudding with banana creme anglaise
- Maple bread pudding with whipped cream
- Rum raisin bread pudding with whipped cream
- Brandied chestnut bread pudding with maple syrup and whipped cream
- Mocha bread pudding with chocolate sauce
- Almond bread pudding with whipped cream and toasted almonds
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