NEBRASKAland

Nebraskaland Jan/Feb 2019

NEBRASKAland Magazine is dedicated to outstanding photography and informative writing with an engaging mix of articles and photos highlighting Nebraska’s outdoor activities, parklands, wildlife, history and people.

Issue link: http://mag.outdoornebraska.gov/i/1063097

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January-February 2019 • Nebraskaland 51 Bread Pudding This simple and hearty bread pudding is wonderful on a cold winter night. It's also a delicious way to use stale bread. This has been a fixture in our family for generations. It's delicious as is, but adding a scoop of vanilla ice cream, a splash of cream, or a dash of brandy doesn't hurt. Servings: 6 Prep Time: 10 minutes Cook Time: Approximately 1 hour Ingredients: • 1-3 tablespoons butter • 6 cups cubed bread (approximately 1 inch) • 1 ⁄3 cup raisins • 2 eggs • 1 ⁄3 cup sugar • ¼ teaspoon cinnamon • ¼ teaspoon salt • 1 teaspoon vanilla extract • 2 cups whole milk Preheat the oven to 350 F. Combine the raisins with the bread cubes and spread them evenly in a lightly buttered casserole dish. Combine eggs, sugar, salt, cinnamon, vanilla, and milk and pour the mixture over the bread cubes. Place the casserole dish in the oven, uncovered, along with a baking dish filled with water. This helps keep the pudding moist. Bake for one hour or until the top is nicely browned. – Jane Sparks, author's grandmother PHOTO BY RYAN SPARKS

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