4 c Day-old French bread; (torn
-into one-inch pieces)
2 c Milk
1 c Apple juice
1 Whole egg plus
4 Egg whites
1/3 c Sugar
1 ts Vanilla
1/2 ts Nutmeg
1/8 ts Cinnamon
1/2 c Raisins; (up to 3/4)
1 tb Margarine
6 tb Fresh bread crumbs
1 tb Brown sugar
I love this bread pudding recipe because it makes me feel connected to my
grandmother and to my father. My father learned the bread pudding recipe
from his mother, then gave it to me and my brothers and sister. It is a
recipe that will be passed to my children and, hopefully, to their
children, Consequently, the bread pudding recipe will be perpetual.
Preheat oven to 350oF. Warm the milk and apple juice in saucepan. Beat egg
and egg whites in bowl; add 1/3 cup sugar, vanilla, nutmeg, and cinnamon;
add bread, warm milk, and juice. Let mixture sit 20 minutes. Grease the
bread pan with 1/2 of the margarine. Layer the bottom of the pan with 1/3
of the mixture; sprinkle with 1/2 of the raisins, repeat procedure for next
layer, then end with bread mixture on top layer. In frying pan melt
remaining margarine; add fresh bread crumbs until golden; add brown sugar,
then sprinkle the mixture over layered bread pudding. Place bread pan into
larger pan, which contains enough hot water to come half way up the side of
the bread pan. Bake until knife inserted into pudding comes out clean
(approximately 45 to 60 minutes). Remove from oven with mitts, cool, then
refrigerate. Serves 12.
Yields
1 Servings