The best delicious Pint-sized Bread Pudding recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Pint-sized Bread Pudding recipe today!
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Pint-sized Bread Pudding.
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3 sl Whole wheat or white bread
1 tb Melted butter/magarine
1/4 c Raisins
2/3 c Milk
1 Egg
1/4 c Brown or granulated sugar
1/2 ts Vanilla
1/4 ts Cinnamon
This is a recipe I got from the Toronto Star. I’m not really sure if this
is what you’re looking for, but I thought I’d send it anyway. It was in a
section on cooking for one or two, so it’s a smaller more simple recipe,
but I’ve found it a great way to use up those left over pieces of bread
that always hang around the refrigerator.
While preheating oven to 350F, dry – but don’t toast – bread. Cut into 1/2
inch cubes.
Brush 3-cup casserole with a litlle melted butter. Place bread cubes in
casserole. Sprinkle with raisins.
Scald milk in small saucepan until hot, but not boiling. Lightlyt beat
egg. Stir in remaining butter, milk, sugar, vanilla and cinnimon. Pour
over bread mixture, pushing bread under liquid.
Bake 25 to 30 minutes or until knife inserted near centre comes out clean.
Makes 2 servings.
APETERS@JULIAN.UWO.CA
(A.A. PETERS)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
2 Servings
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