To prepare 6 servings, about 1 cup each, you need: SERVE HOT, WITH BREAD PUDDING 2 tablesPoons butter, Ii 4 teaspoon salt Milk, or melted 2 eggs Cream, or (Page 1 of 2 pages) Archive8 slices bread, cut 1 quart ( 4 cups) fluid milk Ice Cream. into cubes 1/2 cup seedless raisins 1/2 cup sugar 1 teasPoon vanilla extension.missouri.edu1/2 teaspoon cinnamon ( 0 >-...._o______"'"o 11 fooo o O'\ ~ -) fi l I ~I - - ~ - --CENTER I t J
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With a sharp knife, use a sawing Cut again in opposite You can use bread that is Stack 2 or 3 slices of motion and cut-- slices of bread direction to form beginning to get a little dry. bread on a bread board. into strips of desiredSee width. cubes of even size. Measure ... 3/ Place in a large howl and mix. Add eggs to sugar mixture. \1BJ Beat well. Break 2 eggs into 1/2 cup sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt. a small bowl. (Continued)
e FOOD TRADES STAFF BREAD PUDDING
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(Page 2 of 2 pages)
4/ Then add bread cubes, ~·~ ijEJ melted butter, Measure 1 quart ( 4 cups) fluid milk and gradually 1/2 cup raisins, stir into mixture. and 1 teaspoon vanilla. Mix well. 5/ 0 0 0 0 0
~ Insert the blade of a table knife near center of pudding. - .---. If knife comes out clean, the custard is done. If knife does not come out clean, put pudding in oven again. Pour mixture into Bake at 350°F. (moderate) Test pudding with knife about every 5 minutes until knife the baking pan. about 1 hour does come out clean. SMART SHOPPER FOOD TIP Want to change this recipe to... RICE PUDDING ...... instead of... BREAD PUDDING?
Just use...... 2 cups cooled, cooked rice ...... instead of... 8 slices of bread cut into cubes. Cook 2/3 ·cup regular rice to get 2 cups cooked rice.
e FOOD TRADES STAFF PFC.161.5
Missouri-Columbia Issue d in furtheran ce o f c ooperative exte nsio n w o rk, acts o f May 8 MP 176 - University of and June 30, I 9 14, in cooperatio n w ith the U nite d States Extension Division De partment of Agric ulture. Carl N. Schene ma n, Ac ting Vi ce Preside nt for Exte nsio n, Cooperative Ex tensio n Service, University o f Missouri, Columbia, Mo. 6 52 01.