Only ChefsLine connects you live to great chefs for personalized menu planning and cooking support.Chef:
Robyn Fennessey |
|
Food Mood:
Holiday |
|
Cuisine:
Irish |
|
Servings: 4-6 |
|
Ingredients |
|
|
4 eggs, whisked 1 cup sugar 2 tsp. vanilla 1 tsp. salt 4 cups whole milk 1 tsp. cinnamon 1/2 tsp. nutmeg 1/2 cup melted butter 1/2 loaf (about 10 ounces) stale bread, cut into small pieces |
|
Method |
|
| Preheat oven to 300 degrees F. Prepare 8 by 5 inch pyrex or 9 inch square cake pan by greasing or spraying with cooking spray. Set a larger roasting pan, into which this pan fits, on the center rack of your oven. Fill about halfway up with water. In a medium size bowl, mix eggs, milk, vanilla, salt, cinnamon and nutmeg together. Stir in the bread pieces. Pour egg/bread mixture into greased pan. Drizzle the melted butter onto the top. Place this pan into the water bath you have in the oven. Bake 55 to 75 minutes. Test by inserting a kitchen knife—it is done when your knife comes out clean. Serve with Irish Whiskey Sauce. Variation: You may add chocolate chips, walnuts and raisins for a nice variation of this yummy dessert. |
|
Notes |
|
| Special Equipment needed: bain marie (a roasting pan into which your baking pan fits, with water in the larger pan). Do-ahead: Day before. Can be sliced into serving sizes and wrapped, refrigerated. Reheat in microwave for around 45 seconds. Or, reheat whole pan in oven at low temperature (200 degrees). Recipe may be doubled. |
|
Bread Pudding
