This isn’t going to turn into a food blog, mostly because I’m not a very good cook and though I’m an enthusiastic baker, I’m far from a pro. But I got a lot of great feedback from my homemade granola bars post, so I thought I would share one of my favourite recipes. Bread pudding is simple but delicious, unassuming but comforting. Whenever I bake it my relatives seem to come out of the woodwork.
This recipe is one I’ve adapted from my favourite cookbook, the unimaginatively yet aptly titled Cookbook ’78. It’s one of those cookbooks compiled by a volunteer association. This one from my hometown of Penetanguishene, Ontario. I borrowed (or stole) it from my mom, and I use it all the time. It’s a gem. I’m being serious when I say this, because I love tons of recipes in this cookbook. It also functions as a fun little time capsule. I had no idea how much people loved to cook with Velveeta in the ’70s.
So here is the recipe:
- 1 1/4 cups brown sugar
- 4 eggs, beaten
- 2 tsps vanilla
- 8 slices white bread heavily buttered
- 3 cups milk (the creamier the better)
- 1/2 tsp cinnamon (optional)
- 1/2 cup raisins
Pack brown sugar in bottom of a baking dish, cut or break buttered bread into small pieces and place buttered side down on sugar. Mix eggs, milk and vanilla. Pour over bread. Sprinkle raisins and cinnamon (optional) over bread pudding. Place in preheated oven (300 degrees F) for 40 minutes or until puffy and light golden colour. Serve warm.