Saturday, November 12, 2011

Bread Pudding

A great way to use up crusts and other bits and pieces at the end of the bread bag...just store them in the freezer until you have enough to make this pudding!


4 cups diced somewhat stale bread
3 cups milk
3 medium eggs, separated
1/2 cup sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 teaspoon lemon zest
1/4 teaspoon ground cardamom
1 cup raisins

To do:

Butter a 2 quart casserole dish and preheat the oven to 350 degrees F.

Place the bread cubes in a large mixing bowl.

Scald the milk and then allow to cool.

Put the egg whites in a small bowl and set aside.

Stir sugar into the egg-milk mixture, and add the lemon juice, vanilla, lemon zest, and cardamom. Stir until soft and creamy.

Pour the egg-milk mixture over the bread and blend lightly with a fork. Set aside to soak for five minutes.

Beat the egg whites till they form soft peaks. Fold gently into bread mixture.

Pour into casserole dish and bake 40 minutes.

This is a yummy treat...full of protein calcium, other good things. Ideal for dessert, an after school snack, or reheated for  breakfast!

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