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Mamaroneck Daily Voice serves Larchmont & Mamaroneck
Breaking News: Severe Thunderstorm, Flash Flood Watches Issued For Larchmont, Mamaroneck
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Use Leftover Storm Essentials For Bread Pudding, Advises Westchester Chef

Karen Doman, chef/owner Dishin' It offers a bread pudding recipe for those leftover storm essentials.
Karen Doman, chef/owner Dishin' It offers a bread pudding recipe for those leftover storm essentials. Photo Credit: Courtesy photo

SOMERS, N.Y. -- Looking for something to make with all the bread, eggs, and milk you stocked up on pre-storm?

Somers resident Karen Doman, chef/owner of Dishin' It , a personal chef and catering service catering to Westchester County, suggests bread pudding recipe as a gourmet alternative to the usual storm meals of scrambled eggs and/or French Toast.

Bread Pudding

  • 6 slices day-old bread (a baguette, works nicely as well)
  • 2 tbsp. unsalted butter, melted
  • pinch of salt
  • 1/2 cup raisins (optional)
  • 4 eggs
  • 2 cups milk
  • 3/4 cup granulated sugar
  • 1 tsp. ground cinnamon
  • 1 tsp. vanilla extract

Method

  • Preheat oven to 350 degrees F.
  • Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter over bread. If using, mix in the raisins.
  • In a medium mixing bowl, whisk together eggs and sugar until lemony in color. Add milk, salt, cinnamon, and vanilla. Whisk together until combined. Pour over the bread, and lightly push down with a fork until bread is covered and soaked in the egg mixture.
  • Bake for 45 minutes, or until the top springs back when lightly pressed.

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