When I was a kid, when we went to Grandma and Grand Dad's,
she usually had bread pudding.
I recall she put in her leftover morning biscuits, and
"light" bread, with a lot of vanilla flavoring.
I can't remember cinnamon.
It was sweet, but I still didn't care for it as a child.
Over the years, I've tried many versions on buffet bars
that included a white sauce.
I even took a cooking class in New Orleans once
where Bread Pudding is VERY common.
The chef gave many ideas of variations.
The idea that stuck with me and I tried as soon as I got home,
was to add a package of Rollo caramel candies.
Oh my goodness! So good, but very rich.
I never made it again?
Over the years, during this fall season,
I've come to really appreciate the spices of this time of year.
Recently, I had an entire loaf of 35 calorie bread
that had sat in the fridge until the top dried out.
Thus, time to experiment on making a low calorie bread pudding.
Well, I immediately messed up the calorie part with
a stick of butter.
Still I did cut calories.
I put together to bring back
Grandma's memories of
Bread Pudding.
Melt stick butter in 8x8 pan at 350°F in oven
10 slices of bread cubed
In another bowl mix well
2 eggs
1 C half and half
2 T cinnamon powder
2 t nutmeg
2T vanilla flavoring
1 C low to no calorie sweetener
Blend in bread cubes until saturated
In another bowl blend well
2 eggs
1 C half and half
After butter has totally melted
pour in bread cube mixture
pat down
then pour the second 2 egg mixture over.
Bake at 350°F for 45 minutes.
or until puffy, browned and bubbly.
Second thoughts:
Use 8 slices instead of 10
Double the amount of cinnamon and vanilla?
Since my kitchen didn't smell strong of cinnamon, I don't believe I used enough.
Use the amount of half and half, cream or milk to saturate bread.
It did have a stronger taste after sitting on counter top for 24 hours.
Best if reheated in microwave.
Don't think Grandma melted the butter. She probably greased pan with lard?
I didn't use biscuits like she did. I know that would add a different taste, texture.
What's your favorite bread pudding?