Home Made Bread Pudding

This is a variation on my grandfather’s famous recipe (hint: he didn’t use Egg Nog). To this day the smell of fresh-baked bread pudding brings back indelible memories of Christmastime in the northern Rhode Island town Lynne grew up in. It’s been a long-time favorite with our customers, who for 25 years now have been like an extended family to us. Serve up a tray of this with your holiday dinner and you’ll find yourself with a new tradition by popular request. You can find Old New England Egg Nog at Huntington Package Store, located on the other side of Huntington Plaza from us.

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1 dozen eggs
1 tsp pure vanilla extract
1 tsp almond extract
1 tsp cinnamon
1 1/2 quarts of milk
2 cups Old New England Egg Nog
1/2 cup of raisins
6 slices of stale bread cut into cubes

Instructions:

Pre-heat oven to 350 degrees. Mix sugar and eggs in a large bowl. Add vanilla, almond, and cinnamon, then mix with a wire whisk. Add milk, Egg Nog, and raisins, then mix. Add cubes of bread, toss. Pour into a 9 x 13 inch pan.

Place 9 x 13 inch pan onto a cookie sheet. Pour roughly 1/2 inch of water into the cookie sheet (NOT the pan containing your mixture) to create a steam bath while the bread pudding is baking. Bake at 350 degrees for 50 minutes until the custard is set and the bread is a golden brown.

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