Food
Jackie Houck’s Bread Pudding
By Yankee Magazine|Oct 23 2009|
Here’s another way to make bread pudding. To keep the custard from drying out, place the baking dish in a roasting pan half-filled with water. Serve warm with maple syrup or whipped cream. –Roundup Ranch, Downsville, New York
Yield
Serves 8.
Ingredients
12 slices bread
Softened butter
2-1/2 quarts milk
1 teaspoon salt
12 eggs, beaten
2-1/2 cups sugar
Grated nutmeg to taste
Instructions
Preheat oven to 350°F. Spread the bread with butter and cut each slice into 1-inch squares. Place in a bowl and add the milk, salt, beaten eggs, and sugar. Stir gently. Pour the mixture into a buttered 8×12-inch baking pan. Sprinkle with the nutmeg. Bake 45-50 minutes or until a knife inserted in the middle comes out clean.
