Sunday, February 01, 2004

I made a very nice bread pudding today; possibly the best I've ever made. I learned the basics from my mom, but I eventually came to the sad conclusion that the texture is nicer if you add a little fat. This is another of those quick-and-easy recipes, worth knowing in case you ever have leftover challah and aren't in the mood for French Toast. Good for breakfast or dessert.

Cinnamon Bread Pudding

1 medium challah, broken into pieces (slightly stale OK)
4 eggs
1 1/2 cups milk (skim or lowfat OK)
1/4 cup sugar
2 tbs cinnamon
1 tsp vanilla
1 tbs butter
1/8 tsp salt

1. Preheat oven to 350 degrees.
2. In a large mixing bowl, beat the eggs lightly with a fork.
3. Add milk, vanilla, cinnamon, and sugar. Blend.
4. Divide butter into 3 slices and distribute evenly down the center of a loaf pan. Place the loaf pan in the oven and heat 5-10 mins, or until butter is completely melted.
5. In the meantime, place challah pieces in the bowl and press down, so that the bread is completely covered with liquid.
6. Remove loaf pan from oven and spoon in challah mixture. Press down. Butter will rise along the edges.
7. Bake 30 mins. Serve chilled.

The challah mixture should have absorbed the liquid by the time it is poured into the loaf pan. This may require waiting a bit between steps 5 and 6 or perhaps reversing 4 and 5. Remember, I've only tried this combination once. In any case, the buttered pan should be kept in the oven until the mixture is ready to be transferred.

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