Bread Pudding
Typically a loaf and 1/2 of bread.
1 pint whole milk
1pint whipping cream
6-8 eggs
2cups sugar (Or more depending on the amount of bread used or type of bread used.. if the bread is on the sweet side you won't need as much sugar.Also, We do not like raisins in my family..so.. we omit them and at times it calls for more sugar due to that fact).
1 tbs vanilla extract
1 tbs cinnamon
2 tsp nutmeg
1 can of evaporated milk(you may not use the whole can)
Pinch of salt
1.5 cups Raisins (black or white or mixed)
Cruzan Rum.(how much you willing to use-optional)
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Preheat oven to 350
In a large bowl I rip up the frozen bread into small bite sized bits and from there you can determine how many "liquid" based items you will need/use.
Add 1 pint of whipping cream and eggs and mix well until the bread is supersaturated with the liquids.
Add nutmeg,vanilla,cinnamon and pinch of salt. Mix well with a wooden spoon.
Add sugar and raisins mix well.
Here is where you add the whole milk and part of the can of evaporated milk depending on the consistency.
You do not want "bread soup" you want it like a "pudding" think a little thicker than Vanilla pudding/Banana Pudding.
Once the mixture is totally mixed and done and your wooden spoon stands UPRIGHT in the middle of the dough and has a "bouncy" like affect you are ready to either Add some rum or not.
You can add the rum two ways or both ways.
I've done it both ways. I add a bit to the batch and mix well then place it in a large baking Pyrex dish or Lasagna type dish.
Once there you can then Brush some Rum over the top and back.
You can Simply brush on the rum ontop also if you're happy with the consistency of your pudding thus far or would rather not have much rum in the pudding itself.
When I bake I make a batch without rum for the kids and brush the kid's pudding on top for a nice caramelization on top.
For the adults batch I do both.. rum in and brush on top also. ** I always taste it (yes raw) to make sure it is as sweet as I like it.. keep in mind the melting/baking process will cook the sugar and caramelize it.. so you want it a tad less before baking as it gets sweeter.. do not over sweeten it.
Baking I have no exact time. I just check it every 45 mins with a wooden skewer and when it comes out clean it's ready.
I make large amounts and then wrap it up in foil and freeze it.
It keeps a long long time and is so good during the holiday season with coffee or as a small sweet treat.
I keep it in Ziplock bags after I've cut it into cubes so it stays moist and doesn't dry out.
Hope this comes out for you as YUMMY as it does for us every year.
Sorry if I messed anything up. Also keep in mind once the pudding has cooled 100% it is more pudding like.
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