Mom's Bread Pudding

It's fitting that my first recipe post is a dessert, and especially something so comforting as bread pudding.  Seriously, it's like the epitome of a comfort food dessert.  It's beyond simple, made from ingredients you are sure to have around the house anyway, and served fresh out of the oven, it is the ultimate belly-warmer on a cold night like last night.

It's also fitting that my first recipe post is my Mom's recipe.  Maybe that's why, after going out to dinner with friends on Sunday night at Brown's and discovering it on the menu, I had to have it.  I didn't want just any bread pudding, but my Mom's bread pudding.  There's something about Mom food that comforts, soothes, and brings you back to younger days like nothing else can.  I will admit, my attempt is delicious, but Mom's will always be best.

Before I give you her infamous recipe, I need to share with you my ultimate baking secret.  I know, it seems so forward to give away some of my best info in post number one.  But, here goes.

Ta-da!  It seems so simple, I know.  But, let me tell you, good quality ingredients make all the difference.  I'll be blunt with you: this vanilla extract is expensive.  It's gonna set you back a little bit.  But your baked goods, from vanilla cakes and cupcakes with vanilla buttercream (mmm!) to a chocolate cake made in a mug in the microwave, will taste so much better.  You can find it, of course, online, but I usually pick mine up at William's Sonoma. 

 

You definitely do not have to use it.  In fact, growing up, Mom used the cheap imitation vanilla from the grocery store.  So did I, until I read about the wonder that is Nielsen-Massey vanilla extract in The Cupcake Diaries, the recipe book from the sisters at Georgetown Cupcake.  Your bread pudding, and other baked goods, will still be scrumptious without taking the plunge into $20 vanilla extract.  But if you want to wow your tastebuds, give it a try.  Just don't expect to go back to the other stuff afterwards!

 

OK, onto the recipe!

 

Mom's Old Fashioned Bread Pudding

 

Serves: 8

• 2 c. torn white bread (I used 6 slices of honey whole wheat, which is what we had in the fridge)
• 3 c. hot milk (I used skim, again what we had. Mom would've used 2%)
• 2 beaten eggs
• 2/3 c. sugar
• 1/4 tsp. salt
• 1 tbsp vegetable oil (I used canola)
• 1/2 tsp. vanilla
• 1/2 c. raisins (optional)

 

Combine bread, milk, eggs, sugar, salt and oil. Mix well.

Add vanilla and raisins, if using.

Turn into casserole dish sprayed with non-stick.

Bake at 350 for about an hour (mine took about 70 minutes).

Insert butter knife in the center. When it's done, the knife should come out clean.

 

I like it best eaten cold straight out of the fridge.  It's good hot, as well, but I don't know.  Something about the chilly, custardy, sweet, cold pudding.

 

If you do make this recipe, please let me know how it turned out in the comments!

 

Happy baking!