Lizzie's Bread Pudding
Liz Issacs
Chicago, IL
Chef demonstration
Desserts
All seasons
Ingredients
- 1 loaf of stale French bread
- 1 quart milk
- 3 eggs
- 1½ cups sugar
- 2 tablespoons pure vanilla extract
- 1 cup dried cherries, chocolate chips or anything else
Method
Preheat the oven to 325°F. Butter the bottom and sides of a 9x13x2-inch oven to- table baking dish.
Chop the bread into 1 inch cubes, if bread is fresh, let dry overnight.
In a bowl, beat together the milk, eggs, sugar, and vanilla. Stir this into the bread mixture. Add the dried cherries or chips. Pour into the prepared baking dish. Let sit 1 hour to overnight.
Bring chilled bread pudding to room temperature. Bake on the middle rack of the oven for about 1 hour and 10 minutes, or until golden brown. Cool to room temperature, cover with aluminum foil, and refrigerate overnight. Remove from the refrigerator 30 minutes before reheating. Re-heat, covered with foil, at 325°F for 15 to 20 minutes. Serve warm or at room temperature.
