Monday, May 4, 2009

Pat Huerta's Bread Pudding

I love the way recipes connect us through time and people we've never met. I don't even know Pat Huerta, but her sister-in-law gave this recipe to me. This comes from a great-grandmother aged woman, who got it from her grandmother. So, you see, we could easily be talking about three centuries here. 

7 slices of firm bread, toasted and torn into small pieces
1-1/2 cup milk
2 eggs
3/4 to 1-1/2 cups sugar, depending on your taste
1 tsp. cinnamon
1/2 tsp. salt
1 tsp. vanilla
1/3 cup pecans, chopped or whole (your call)
1/2 cup golden raisins

Beat eggs. Mix cinnamon, sugar, and salt together; add to egg mixture along with milk and vanilla. 

Add broken pieces of bread. Let soak a few minutes, then beat a little with a fork. 

Pour into buttered pie plate. Dot with more butter. Sprinkle with pecans. 

Bake at 350 for about 35 minutes, or until firm. A knife inserted into the pudding should come out clean. 

No comments: