Grandpa’s Bread Pudding

Start with Grandpa’s recipe for BASIC CUSTARD, but use brown sugar, not white.

Bread Mixture: 2-3 C challah or brioche, mixed with 1/2 cup raisins, 1 chopped banana, and 1/2 C cottage cheese.

Once you have the custard liquid made, pour it over top of your bread mixture and let rest for 2-8 hours.

OPTIONS:
1 TBL oat bran
1 TBL wheat germ
1-2 oz dark rum or cognac
After Crisco, additionally coat ramekins with fine corn meal

Variations FILLING OPTION: Try combining with sausage, cheese, bell pepper, onion, ham, etc.

BREAD: Don’t use stale bread crumbs, but instead use Fresh hard bread like a baguette torn into rustic small pieces.
Use a firm bread. French Bread, Sourdough, etc. – DO NOT USE SPONGE BREAD – You can, however use Hawaiian Bread, Brioche or Hallah for a nicely textured bread.

Bake bread crumbs at 350° for about 10 minutes
Cover and soak golden raisins in bourbon over low heat
After 5 minutes at a simmer, drain bourbon into custard

Immerse bread crumbs gently into custard
Soak cubed bread crumbs in custard mixture for 20-30 minutes
Using slotted spoon, put bread crumbs evenly into lightly greased individual ramekins or baking dish

TOPPING OPTION: Toss bread crumbs with Parmesan cheese and butter.
Top bread pudding with this topping, then cook 5 minutes more.

Fill up with bread, then add remaining liquid
Bake 45 minutes at 350
– For large baking dish, increase this time to 50 minutes
. Cover with foil for first half hour
Meanwhile prepare topping. After removing foil, sprinkle toping and then continue cooking.

Remove and let set on counter for about five minutes
Run spatula around the edges

Topping
Pieces of butter
Add sugar and cinnamon
Cut together with pastry cutter

Bread Pudding – COLLECTION

Grandpa’s Bread Pudding

Basic Custard

IRC Bread Pudding

Apple Bread Pudding

Bread Pudding – another idea

Savory Corn Bread Pudding