A long time favorite is Bread Pudding. This dish was created initially
as a low cost dessert and utilized left over bread that was no longer
fresh enough for anything else. Over the years, more has been added to
the original Bread Pudding recipe to make it more varied and tastier.
The following recipe is delicious and can be played with until you get
the taste that you like the best.
Ingredients:
5 Eggs, well beaten
1l of milk
2 tble of Vanilla
2 tsp of Cinnamon
1/2 tsp of Salt
1420g of white bread crumbs *You can use more if you need
to. Your goal is to make this mixture the thickness of cooked
oatmeal when it’s mixed with all of the ingredients.*
175g of Brown Sugar, packed
1 tsp butter or margarine, melted
100g of Raisins (if desired)
1 Mashed Banana (if desired)
Procedure:
Put all of the ingredients into a large mixing bowl. Stir the mixture
until the bread crumbs are completely wet. Mixture should be smooth and
resemble thick oatmeal. Grease the crock pot WELL. Place mixture into
the crock pot. Cook on high heat for approximately 4 to 5 hours. During
the last ½ hour of cooking, raise the crock pot lid just a little,
holding it open with a fork or spoon placed between the lid and crock
pot. This allows the extra moisture to escape instead of gathering
around the pudding. Your Bread Pudding is done when a knife can be stuck
in the middle of the pudding and comes out of it clean. During cooking,
the bread pudding should rise slightly as in a cake like manner, and
appear smooth on top. When done, it should be rather solid, like a dense
soufflé or a chewy, moist brownie.
