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| THE BEST BREAD PUDDING | |
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Years ago on trying the amazing bread pudding at Movenpick on Yonge St. in Toronto, I asked the chef the secret (for his bread pudding)... "Almond extract" in addition to the vanilla is the secret. It is wonderful! 7 or 8 slices of white bread (broken into 3/4-inch pieces) 3 cups hot milk 2 beaten eggs 2/3 cup sugar 1/4 tsp. salt 1 tbsp. butter 1 1/2 tbsp. vanilla extract 1/2 tsp. cinnamon 1/2 tsp. nutmeg (+ sprinkle over top when in pan) 1/4 tsp. baking powder Coat 8x12-inch casserole dish with butter. Pull bread into 3/4-inch pieces and put aside. Combine remaining ingredients and mix well. Add the bread and mix well. Add to casserole dish and sprinkle with nutmeg. Bake in 350°F oven for 45 minutes. Submitted by: Jack Reddington | |
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recipe reviews #18803
Reese says:
I see that all the bread pudding recipes call for a casserole dish. I don't have one, and am wondering if a long pan would be bad to use. Also, it would be great if someone would explain the difference. It is more than just size and shape? thank you!
#18807
Cooks.com replies:
Hi Reese,
A casserole dish is a baking dish that can also be used for serving, making for easier clean-up.
For most recipes, the pan size used isn't important other than that time may need to be adjusted depending upon how long it takes for the recipe to be cooked or heated through.
It's OK to use whatever pans you have that is large enough to contain the recipe with a little extra room for expansion and simply adjust time and temperature as needed.
-- CM
A casserole dish is a baking dish that can also be used for serving, making for easier clean-up.
For most recipes, the pan size used isn't important other than that time may need to be adjusted depending upon how long it takes for the recipe to be cooked or heated through.
It's OK to use whatever pans you have that is large enough to contain the recipe with a little extra room for expansion and simply adjust time and temperature as needed.
-- CM
#38597
Marie (Maryland) replies:
I use a regular square cake pan like a brownie pan. That is what my Mom always used and it is fine.
By the way this is the closest to her recipe. THANK YOU. I finally can have it Just like Mom made it!
By the way this is the closest to her recipe. THANK YOU. I finally can have it Just like Mom made it!
#9268
rod roberts says:
Try adding 1/4 cup cognac to your wonderful recipe for an awesome twist!
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