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.

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Page 50 of 63

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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