Bread Pudding

Bread Pudding (if done correctly) is one of my favorite desserts. I prefer the warm type with the slight custard-like texture versus the kind of bread pudding in bakery displays. It's even better when topped off with a vanilla bean creme anglese. My all time favorite can be found at the Royal Hawaiian Hotel and a close second is the bread pudding at the Prince Court restaurant Prince Hotel

This recipe is not close to the perfection at these hotels, but is a pretty good home made bread pudding. In my ideal recipe, I'd be using Ani's Hawaiian Sweet Bread instead of the whole wheat bread that I used in my creation. But we cannot all be fortunate to live in Hawaii.

Basic Bread Pudding

6-7 cups of cubed bread
1/4 cup butter, melted
1.5 t. ground cinnamon
1/4 cup raisins
1/4 cup dried cranberries

6 large eggs, beaten
3/4 cup white sugar
2 t.vanilla extract
1/2 t. salt
3 cups scalded milk
1 pinch ground nutmeg

Preheat the oven to 375F, grease a 9"x11" pan. Mix the bread cubes, butter, cinnamon, raisins, and cranberries together. Place in the prepared pan. Beat the egges, sugar, vanilla extract, salt, and nutmeg together. Heat your milk and temper it into the eggs. Bake for 20-25 minutes or until the custard sets.