One thing that I have wanted to organize for a long time is my recipe collection. I collect recipes from all over. If I am getting the recipe from family or friend I usually just grab the first piece of paper I can find and write it down. Then I stick it in a three ring binder and call it good. That has worked great for me. But I have always thought it would be good to put them in order and make them look good. That way when people ask me for the recipe I can just copy it off or e-mail it to them saving us both the time and effort of re-writing it.
This is what my recipe looks like now but not for long.
This is what my recipe looks like now but not for long.
Start by breaking 6 pieces of bread into small pieces. You really can use any bread. One of my favorites is Texas Toast I only use 4 slices of it.
Here I am using leftover ends to baguettes we used for brochette at my daughter's wedding reception.
Here I am using leftover ends to baguettes we used for brochette at my daughter's wedding reception.
Next you mix up the milk, eggs, sugar, cinnamon and vanilla. OK I forgot the sugar in the picture but it is still important.
Then you pour the mixture over the bread. Using a fork to push the bread down and allowing it to soak up the egg mixture. I have doubled to recipe to use a 9 x 13 pyrex.
You bake it at 350 for 45 min.
It is best served warm. I like to top it with heavy cream. To make it extra special you can also top it with a caramel sauce and candied pecans.
Here I just used the cream and it was delicious!
Here I just used the cream and it was delicious!
This truly makes for a quick and easy dessert. I have also served it at a brunch. Whenever I serve if for company they always ask for the recipe.
To view the recipe and a printable version click here bread pudding
To view the recipe and a printable version click here bread pudding