Bread Pudding – improvised

My wife has been craving bread pudding lately, so I took a look at what we had in the frig. and pantry, noticed we did not have all the ingredients for the recipe I was using.
So using what you have on hand you can improvise and the recipe can still come out great. So I took a basic bread pudding recipe and went from there. This is what I came up with:

Sorry about the quality of the picture.

Bread Pudding 

The recipe called for 6 cups of bread, I had enough for 8 cups.
8cups – Sweet rolls (left over) 1″ cubs
called for 1qrt of whole milk, we don’t drink whole milk so I used what we had to equal 1qrt.
2cups. – Low fat milk
1cup – Light eggnog
1cup – Hazelnut coffee creamer
recipe called for 3 whole eggs I used 4
recipe called for 2cups of sugar, I used 1 1/4cups ( all I had)
2tbls. – Vanilla extract
1/2tsp. – Ground cinnamon
called for 1/4tsp. allspice, I used Nutmeg
1cup – Raisins
called for 3tbls. – Butter (melted), I used Margarine

Procedure:
Place your bread cubes into a 8×11 casserole dish that you have coated with melted margarine.
Pour the milk over the bread cubs for 1 min. so the bread can absorb some of the milk.
In a separate bowl add all the remaining ingredients except the raisins and mix very well with a whisk or electric beaters.(have this done just before you put the milk onto the bread)
Pour into the milk and bread mix, agitate and tap the casserole dish gently so everything is mixed, it doesn’t take much.
Sprinkle raisins on top and press them down a little. So as nestled into the liquid.
Bake at 350 degrees for 55min. to 1 hour. Let cool and sprinkle with powder sugar, serve with whipped cream.
This came out very good. It’s great that a recipe comes out  even if you have to substitute some ingredients. As long as you are thinking in the same line of the recipe you can always have a successful dish. Enjoy!

Tags: Blog, Desserts, kitchen tips