Genius idea! No need to waste food.
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Stale slices of wheat bread are “dried” in a 350 degree preheated oven for 4 minutes before using in this recipe.
Thoroughly dry stale bread makes the pudding firm. Soft stale bread will make it mushy.
The dried bread slices are torn into small pieces and placed in an ungreased baking dish.
SHOULD RAISINS BE SOAKED BEFORE USING IN A RECIPE?
In this recipe, raisins (optional) should be soaked in hot water for 15 minutes to make them plump.
After soaking the raisins, drain the water. Pat dry with a paper towel before using.
The pudding is easy to make with a few ingredients.
The warm milk mixture is poured over the slices and allowed to stand for 10 minutes to make sure the bread is thoroughly soaked.
How To Read & Follow A Recipe: Tips for Beginners
Reading a recipe is an important life skill that requires properly reading a recipe’s ingredients, and instructions. Plus, knowing how to prep ingredients and what equipment to use.
Start with clean hands and organized kitchen. Wash hands thoroughly. Make sure kitchen and countertops are clean before making a recipe.
Create a relaxing environment. Play favorite music while in the kitchen. I love listening to classical or gospel music.
Read the entire recipe so you understand it and to make sure you have each ingredient.
If you see ingredient that you and your family don’t use for whatever reason, use a substitute.
Watch Recipe Videos. If you’re a visual learner (like me), watching a video tutorial is a great way to see how a recipe is made.
Mise en place is a super time saver. This French cooking term translates as “putting in place.” It means prepping/measuring ingredients and chopping food before you start cooking.
Make notes in your recipe. Note any special prep instructions, cooking time, ingredients omitted, favorite substitutions, and creative twists.
Notes will be helpful the next time you make this recipe.
| Prep Time | 15 minutes |
| Cook Time | 50 minutes |
| Passive Time | 10 minutes |
| Servings |
servings
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- 8 slices stale honey wheat or white bread I used honey wheat.
- 1/2 cup raisins (optional) Soak in hot water for 15 minutes and pat dry before using.
- 2 cups whole milk
- 1/2 cup heavy whipping cream
- 1/4 cup (4 tablespoons) unsalted butter, melted
- 1/2 cup sugar
- 2 large eggs, beaten
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- whipped cream (optional) for garnish
Ingredients
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|
- Preheat oven to 350 degrees.
- Arrange stale bread slices on an ungreased cookie sheet. Place in preheated oven for 4 minutes OR until bread feels dry (but not like toast).
- Tear bread slices into medium sized pieces. Place in ungreased deep casserole dish. Sprinkle with plump raisins (if using). Set aside.
- Pour milk and heavy whipping cream into a medium saucepan. Warm over low-medium heat while stirring constantly. When small bubbles form along saucepan's edges, add unsalted butter and sugar. Stir until butter is melted and sugar is dissolved.
- Remove saucepan from heat and set aside.
- In a large bowl, combine eggs, vanilla extract and salt. Add warm milk mixture and stir until evenly combined.
- Pour milk mixture over bread pieces in casserole dish. Stir lightly to make sure bread is thoroughly soaked. Cover and soak for 10 minutes to thoroughly soak bread pieces.
- Bake uncovered for 45 to 50 minutes OR until bread is golden brown and has pulled away from edges of casserole dish.
- The bread pudding will rise high while baking. It will settle down while cooling.
- Serve hot. Top with whipped cream if desired.