1 loaf stale bread (we used a combination of Italian and whole-wheat)
1 quart milk (4 cups)
4 eggs
1 1/2 cups sugar
2 tablespoons vanilla
Crumble bread in bowl, pour milk over it and let stand 1 hour. Preheat oven to 325 degrees. Grease pan. Beat eggs, sugar and vanilla. Add to bread. Pour into a square baking dish and bake 92 minutes*, or until an inserted knife comes out clean.
*Add any additional flavoring or fruit just before you bake.
Note from The Plates: The Plates uses 2 percent milk. You can substitute skim. Any type of bread can be used. The Plates uses a mixture of white and wheat bread. The variation in size shouldn't matter, as long as the milk and bread mixture isn't watery. When adding fruit, use approximately 3 cups of fresh fruit. The restaurant's variations include peaches, strawberries, raspberries, blueberries, boysenberries and apples. For apples, cook the sliced pieces in a little sugar, until soft first. Thawed and drained frozen berries can be used. The Plates bread pudding is about 3 to 4 inches high.
Tester's note: This was a family favorite. We anticipate trying the infinite varieties. We drizzled a little warm Ohio maple syrup for a topping.
The Plates, Bellevue
Thursday, February 08, 2001
