Custard and Pudding, Misc Desserts

Basic Bread Pudding

  • 4 cups Bread cubes lightly packed into cup
  • 1/2 cup Brown sugar
  • 1/4 teaspoon Salt
  • 1/2 cup Raisins, optional
  • 2 cups Milk
  • 1/4 cup Butter or margarine
  • 2 Eggs, beaten

    • SPREAD BREAD CRUMBS EVENLY IN 8-inch ROUND DISH. SPRINKLE EVENLY WITH BROWN SUGAR AND SALT, THEN RAISINS.

    MEASURE MILK INTO 1-quart CUP. ADD BUTTER AND MICROWAVE ON HIGH 4 MINUTES, UNTIL BUTTER IS MELTED AND MILK IS WARM. RAPIDLY STIR IN EGGS WITH FORK AND MIX WELL. POUR OVER CUBES IN DISH.

    MICROWAVE AT MEDIUM-HIGH 9 TO 12 MINUTES, ROTATING DISH 1/2 TURN AFTER 6 MINUTES. WHEN COOKED, CENTER MAY STILL BE SLIGHTLY SOFT BUT WILL SET UP ASPUDDING COOLS. SERVE WARM OR CHILLED.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Debbie Bloomquist of Largo, FL. 

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