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Grandma Hattie's Delicious Bread Pudding
Here in this photo is my Grandmothers Bread Pudding.
My Grandmothers Delicious Apple Bread Pudding
My family has always had bread puddings. I remember my Grandmother making them and she got started making them because she had a large family and she would have left over biscuits and she didn't want to throw them away. And my Grandmother Hattie Propst was one of the greatest cooks I ever knew in my life. I have cooked all my life and became an award winning Chef and my Grandmother taught me much. Here I am going to give you her recipe for apple bread pudding which is made from biscuit bread and it includes granny smith apples , brown sugar and raisins. The flavor is just wonderful.
You will need biscuit bread to make this pudding and if your not a great biscuit cook buy a package of 12 of the frozen biscuits and bake them according to package directions to make this delicious bread pudding. Bake your biscuits one day and keep them for at least 24 hours before you make your bread pudding for the best results. Grandma always kept her left over biscuits and this is what she made her bread puddings from.
For your recipe you will need.
1. 12 Day Old Baked Biscuits Crumbled Up.
2. 2 Large Eggs Beaten Very Well.
3. 2 Granny Smith Apples Peeled , Cored and Grated Fine.
4. 2 Heaping Tablespoons Raisins.
5. 2 Tablespoons Real Butter.
6. 1 Teaspoon Cinnamon.
7. 1/2 Teaspoon Ground Nutmeg.
8. 2 Heaping Tablespoons Brown Sugar.
Mix all your ingredients together in a large mixing bowl. You will want to make sure that you beat your eggs very well. I use my hand electric mixer and really whip them up for a light bread pudding. Once all your ingredients are mixed very well you want to take real butter and butter a 8"X8" X 2" deep baking dish very well. I use a white glass baking dish for the best results.
You want to bake your bread pudding in a pre-heated 350 degree oven for 30-35 minutes until it is golden brown and a knife inserted in the center comes out clean. You can cut or scoop it out and serve at once.Be sure not to overcook and it is really important that your eggs are very well beaten so that your bread pudding turns out light and fluffy.
If you don't like raisins simply leave them out.
Once you make the bread pudding post a comment below and let me know how it turns out for you.
© 2009 Thomas Byers