Preheat the oven to 350 degrees. Cut the bread into small cubes. Place them in your greased baking pan or cast iron skillet. Whisk eggs, 1 tsp cinnamon, sugar, 1 tsp vanilla, milk, and cream together in a medium to large mixing bowl. Pour the egg mixture over the bread cubes and let sit for three-five minutes.
Laura Retyi. With more than 4,000 5-star reviews, this rice pudding is a classic. You can serve it topped with nutmeg or cinnamon, and reviewers like to use short or medium grain rice for an extra creamy consistency. Heat up butter in a shallow pan over medium heat and sauté apple for 2-3 minutes to soften. Set aside. In a large bowl, whisk the eggs and honey granules until well combined. Whisk in the half-and-half, orange zest, and vanilla. Add the bread cubes and cranberries and mix well.Sprinkle it over the diced apples and stir to coat. Set aside. In a separate bowl, whisk together eggs, half-n-half, apple sauce, caramel syrup, brown sugar, vanilla extract, two teaspoons of cinnamon, nutmeg, and salt. Make the bottom layer in a greased slow cooker or casserole dish by spreading four cups of the cubed bread on the bottom.
Corn Pudding from Hilda Crockett's Chesapeake House. Creamy & comforting Corn Pudding, straight from Hilda Crockett's Chesapeake House, Tangier Island, Virginia. It's so easy to make, and sooo good! prep time: 10 M cook time: 1 hour total time: 1 H & 10 M.
Prepare bread – Tear or cut bread into small, bite-sized pieces and place in a large bowl. Combine – Whisk together milk, sugar, eggs, and vanilla to make a custard. Combine with the bread and then add to a 9×13 baking dish. Soak – You can bake immediately, but personally, I like soaking the bread overnight.
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