A Taste of Pennsylvania Cookbook

SUPPLEMENTAL RECIPESBread PuddingRecipe and Photo by Chef Dennis Littley, A CulinaryJourney with Chef Dennis, www.askchefdennis.comPrep time: 20 minsCook time: 1 hour 15 minPreheat oven to 350˚F.Place bread in a 9” ×13” baking dish.In a mixer or large container, mix the milk,eggs, sugar, and vanilla together, makingsure all the eggs are beaten into the milkand all the sugar has been incorporated.When it is well mixed, pour this mixtureover the cut bread, mixing it well so thatall of the bread has absorbed some of themilk. Let it sit for at least 15 minutes beforebaking (overnight in the fridge is evenbetter).Before it is baked, pour the cup of half-andhalfover the bread; this will enhance theflavor of the pudding. Do not mix it in—letit seep into the bread.Then drizzle the melted butter over theentire pan, letting the butter’s richnesstouch as much of the top of the mixtureas possible.Cover the bread pudding with cling wrap(trust me, it will not melt), then cover itwith foil.Bake for about one hour, then uncover andcontinue to bake for 15 minutes more, oruntil center is fully set. (If the butter haspooled in any area, spread it around beforethe final 15 minutes; this will help get itgolden brown.)BREAD PUDDING:One loaf of potato bread,cut into cubes, (more if youneed it—the bread shouldmound high above yourcasserole dish.)4 cups whole milk3 large eggs2 cups sugar2 Tbsp. pure vanilla1⁄3 cup raisins (optional)1⁄2 stick of butter, melted(optional)1 cup half-and-halfcontinued next page91