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For the Bread Pudding:
2 cups milk or skim milk
1/2 - 1 cup light brown sugar
2 loaves of bread, torn into pieces
2 Tbsps. butter
For the Topping:
1/4 cup cornstarch
1/2 cup cool water
2 cups of milk
1 egg, beaten
pinch of salt
3/4 stick of butter
1/2 cup sugar--there is sugar in the bread pudding so go light here
2 teaspoons vanilla extract
Make the Bread Pudding:
Beat eggs lightly. Add milk, sugar, pieces of bread and pour into a 1 quart baking dish. If the mixture does not seem watery enough - you may add water until your ingredients are squishy but not too watery. Dot with butter and bake 40-45 minutes until firm and brown at 350 degrees.
Make the Topping:
Add 1/4 cup cornstarch to 1/2 cup cool water mix with fork and set aside
Mix milk, egg, salt, butter, and sugar and let come to a boil on stove while stirring; remove from heat then slowly stir in your cornstarch mixture and then add vanilla extract.
Pour this over your bread pudding and sprinkle a little cinnamon on top.
You can use a latiya topping on bread pudding too!
Hello Agnes. I've updated Helene's recipe to reflect which ingredients are for the bread pudding and which ones are for the topping. Left by: Annie Merfalen (16 Feb 2013)
For a novice like me, it would be very helpful if this recipe indicate which ingredients are for bread pudding and which for topping. As it is, I can't use it.
Left by: Agnes Blas (13 Feb 2013)
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