J.D.'s Bread Pudding



Two versions below:


Version 1



8 slices French bread, cubed

1/2 cup raisins

1 12-oz can evaporated milk

3 large eggs, beaten

4 Tbsp. melted butter

3/4 cup brown sugar

1 tsp. pure vanilla

1/2 tsp. cinnamon

1/2 tsp. nutmeg

1/2 cup pine nuts, toasted




Heat a dry skillet over high heat. Pour in the pine nuts. Shake and turn until browned lightly, remove from pan and cool. Mix all ingredients except bread, nuts and raisins together. Put the bread, raisins and pine nuts in a large bowl and mix well. Pour the liquid over the bread mixture. Pour into a greased baking dish. Place baking dish into a larger pan and pour one inch of boiling water into the larger pan. Bake for 35-45 minutes at 350º.



Serve this with a big dollop of whipped cream on top; dusted with some fresh ground Nutmeg and you have a dessert that you’ll remember forever!




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or Version 2



8 slices french bread, cubed

1/2 cup of raisins

1 12 oz. can evaporated milk

2 large eggs, beaten

2 tbsp. butter, melted

3/4 cup brown sugar, packed

1 tsp pure vanilla

1/2 tsp. cinnamon

1/2 tsp. nutmeg

1/2 cup of toasted pine nuts




Mix everything but the bread and raisins. Pour over the bread and raisins. Mix good. Pour into a buttered baking dish. Let it stand 10 minutes. Bake 35 to 45 minutes at 350 degrees.



Whip up some heavy cream and lace it with a little Brandy or good Rum, to have over the pudding, and son, it don’t get no gooder than this! I've done throwed a case of "the slobbers" on myself just writing about this, so I think that I'll have to mix one of these up fer dessert tonite!




Click here to view the Bluegrass Breakdown column in which this recipe appeared.



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