Bread Pudding
350 F- 175 C
Milk 3 cups (750 ml)
Butter ¼ cup (60 g)
Sugar 1 cup (250 g)
Eggs 4
Nutmeg, scraped ¼ tsp
Vanilla 1 tsp
Bread, torn into pieces 3-4 slices
Raisins ½ cup
A greased oven proof serving dish, about 8” square or equivalent.
Method
1. Heat the milk enough to melt the butter in it. Add the butter and mix well. Keep aside to cool till lukewarm.
2. Beat sugar and eggs till light, add nutmeg and vanilla.
3. Add the milk slowly into the egg mixture, beating all the time.
4. Layer the bread in the prepared dish and sprinkle the raisins on top.
5. Pour the milk mixture over to cover the bread and let it soak for 15 minutes or so, pressing a few times.
6. Bake in a pre-heated oven for 45-50 minutes and serve.
Note: You can glaze with some jam if you like, as soon as you get it out of the oven
Stock is when you boil vegetables or meat in water for some time, till some water dries up. It gets the values of the food, and then you strain it and the strained liquid is stock.
