How can I make real bread pudding like they have at Phillips Seafood restaurant?
It was heavenly!!!!! My friend had me try "bread pudding" at Golden Corral that she loved so much and honestly it was bordering on gross because it only tasted like generic vanilla pudding mixed with bread and a little cinnamon. It was really disappointing and we don’t have a Phillips close by where we live. I am just craving that luscious cinnamony and buttery flavor that was oh my delicious!
Thanks in advance fellow foodies!
This is an old standard recipe for bread pudding. Excellent in my family’s opinion.
3 cups of bread torn into pieces. Does not have to be extremely fresh.
2 cups milk warmed with 1/4 C butter (margarine ok)
1/2 C sugar
2 eggs slightly beaten
1/4 tsp salt
1 tsp cinnamon or nutmeg or some of both
1/2 C raisins ( may leave out, but they are good in the pudding)
Mix in baking dish. 350 degrees about 40 minutes
Bake until a silver knife comes out clean. Serve warm with or without hard sauce or whipped cream. We like it without topping. You may add more or less bread for the firmness you like.
January 25th, 2010 at 10:07 am
I’m not familiar with Phillips Seafood rest., but I’ve made a lot of bread pudding. You can make it from just about any old bread that you have. I’ve made it from stale hot dog buns, white bread, leftover french bread, even cinnamon rolls. Just take a 9×12 casserole dish, crumble and cube your choice of stale bread,( you can use different types if you are cleaning out your bread box,) in the bottom, mix 6 eggs, 4 c. milk 2 t. vanilla 2 c. sugar, 1 t. cinnamon, and 4 T. melted butter in a bowl and pour over the top. Allow it to sit and soak up the liquid for a few minutes. Sprinkle with additional cinn/sug on top. Bake at 350 for approx. 1 hour, uncovered. The amount of bread, just use enough to completely cover the bottom of the dish. You don’t want it piled too high or it will be dry on top. Make sure the liquid covers it all by pressing it down if necessary. This is a wonderful, firm bread pudding. I like my bread a little larger than large croutons.
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