My new favorite type of bread pudding has a more moist bread-like texture rather than the usual dense pudding-like consistency I’ve had in the past. This recipe is from my sis-in-law and is quite easy to make! You don’t need to surround the pan in water either.
- One loaf of bread (we used white) cut into squares. About the same size or slightly bigger than croutons.
- 3/4 cups of sugar
- 1/4 tsp salt
- 3 1/2 cups milk
- 3 eggs beaten
- 1 tsp vanilla extract
- 1 cup raisins
- Cinnamon (to taste)
After you cut all your bread squares, mix the dry ingredients in a separate bowl, pour in the wet. Take the bowl and gently incorporate with the bread squares. Let it sit for about 5 mins to soak in all that goodness. Preheat oven to 350 degrees. Cover the bread pudding with foil when you put it in the oven.
Cooking time: 1 hr. Keep covered for 30 mins and take of foil for the remaining 30 mins. We added a vanilla pudding on top, but I prefer it without the pudding. It also tastes better when it’s warm! OMG! I’m starving writing this post! *goes to get some bread pudding for brekkie*
Now that I have my mouth and tummy delighting in bread-pudding goodness, I can continue to type away. On to BBQ ribs! The glaze is absolutely mouth-watering! When it comes to marinating and creating glazes you don’t really need to measure as accurately as you do with baking. My measurements are a guesstimate so eye-ball and adjust the ingredients according to your taste.
Here is the recipe for the Sherry Honey BBQ Glaze:
- 1/4-1/2 cup sherry cooking wine
- 2 cups ketchup
- 1/4 cup honey
- 1/2 cup Italian dressing
The ribs were boiled before they were put on the grill. Be careful with all the sugar from the glaze charring the outside of the ribs too quickly if you haven’t boiled them beforehand.