Sunday, April 08, 2007

Ed's Easter Breadpudding


My husband just made this for our family Easter dinner. I can't tell you how it tastes yet but it smells heavenly. And if his past creations are anything to go by, this is going to be ambrosia.


He is a dump and stir cook so I can't give you a conventional recipe. But I can give you the list of ingredients and point you towards the correct ratios.


  1. One large loaf of sourdough bread cubed.
  2. 8 large eggs
  3. about 4oz of milk per egg
  4. 1/8th cup sugar per egg (or sugar to taste)
  5. Cinnamon to taste
  6. Salt to taste
  7. Vanilla to taste
  8. One can fruit cocktail drained
  9. Two large handfuls of raisins (he has very large hands)

For anyone uncomfortable with the ambiguousness of the above, consult your favorite breadpudding recipe and adjust the ratios accordingly.


Following is the step by step instructions:


  1. Beat eggs, sugar, cinnamon, vanilla, and salt until smooth and creamy
  2. Add milk, stir until blended
  3. Fold in bread until bread is submerged and wet
  4. Fold in raisins and fruit cocktail
  5. Let soak for 15 to 30 minutes (until most liquid is absorbed by bread)
  6. Dump into cassarole dish or baking pan (treated with butter or non-stick spray like Pam)
  7. Place in oven pre-heated to 375
  8. Bake for 45-50 minnutes or until golden brown
  9. Remove from oven and cool
  10. Serve with topping of choice

Enjoy!

Happy Easter.

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