I tried to find the origin of bread-pudding, but like many old recipes the heritage seems to occur in too many cultures to determine the first attempt. In the U.S. the recipe is traditionally associated with the Pennsylvania Dutch. I still can’t quite understand how such a simple and humble combination of ingredients can taste so good. It’s also called “Spoon bread,” but I think “Humble Pie” might be a better nickname. I’ve experimented quite a bit and finally decided that this combination of ingredients and cooking style worked best for me. It’s best served warm, but a leftover slice can be just as good.
Steve’s Bread Pudding (serves 8 to 12)
Ingredients:
- 2 cups half & half
- 2 cups milk
- 1/2 cup butter
- 1 cup dark brown sugar
- 1/3 cup light brown sugar
- 3 eggs
- 3 egg yolks
- 2 teaspoons cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tsps. vanilla extract
- 6 cups bread, torn into small pieces (any bread will do)
Directions:
In medium saucepan, over medium heat, heat milk and half & half just until a film forms over the top. Watch carefully and don’t burn the milk. Combine the butter into the milk, stirring until butter is melted. Cool to lukewarm. Combine the dark brown sugar, eggs, cinnamon, nutmeg, and vanilla. Beat with a mixer at medium speed for 2 minutes and then slowly add the milk mixture. Lightly grease a 9 x 12 baking dish with soft butter. Put the bread into the pan and pour the milk mixture over the top. Sprinkle the top with the 1/3 cup of light brown sugar.
Now comes the tricky part. This is best baked in a water bath. A water bath is a pan that is larger than your baking dish. The idea is to put some water into this pan and then place the baking dish into the water pan while baking. A large cookie sheet with high sides, or a larger baking dish should do the trick. Put the baking pan with the bread pudding mixture into the dry pan and slowly add hot water to the water pan. This way it won’t overflow when you put one dish into the other. The water surrounding the baking dish will cook the bread batter evenly. Bake at 350 degrees for 45 to 50 minutes or until set. Stick a toothpick or knife into the center and if it comes out clean it’s done. Serve warm. I like it with vanilla ice cream but it’s good plain.
