It’s spring and I seem to be in a cake mode…wonder what’s up with that? After finally cleaning my freezer, I decided to make something with the cherished Cinnamon Bread from the Butterhorn Bakery in Frisco. What to make….hmmmm….bread pudding?
I don’t recall making bread pudding, but I’ve indulged in several fabulous samples through the years. This is one recipe where I don’t have a family favorite. Next best choice…my handy, dandy Farm Journal Country Cookbook.
This cherished cookbook was a gift from one of our client’s at Farm Journal in Kansas City in 1976. It’s my ‘go-to’ book for a traditional midwest recipe. No surprise, I found a bread pudding recipe and decided to go for it!
Not to brag, but…it was a slice of heaven. I instantly knew that if I kept it in the house, I would devour the whole pan. Neighbors Maribeth and Gary were the recipients of half a pan. After sampling a piece (or two…), the rest will go to family tomorrow. The bread pudding was wonderful by itself, but a light vanilla or butterscotch sauce would be great on top.
CINNAMON BREAD PUDDING
2 and 2/3 cups milk
1/4 cup butter
3 eggs
1/2 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
3 cups (1″ square) day-old cinnamon bread cubes
1/8 teaspoon ground nutmeg
- Preheat oven to 350 degrees.
- Scald milk; add butter and cool.
- Add 3 egg yolks and 1 egg white to 1/2 cup sugar; beat to mix well. Add cooled milk, teaspoon vanilla and salt.
- Place bread cubes in buttered 1.5 quart casserole. Pour egg-milk mixture over bread. Sprinkle nutmeg on top.
- Set casserole in another, larger casserole containing at least 2″ of warm water.
- Bake for 45-60 minutes or until knife inserted in center comes out clean. Remove from oven.
- Serve warm or cool, both are delicious!
Adapted from Farm Journal’s Country Cookbook, 1972.
Fork Lore 