You Can Have Atlantic City, NJ Finest Bread Pudding (Recipe Here)
The first time I tried bread pudding was in the late 1990’s at then Trump Castle Casino Resort by The Bay.
I just loved it. The flavor. The texture. It was delicious and so satisfying.
it was my favorite bread pudding in the Atlantic City, New Jersey area.
That is until the incomparable Margie Hurley’s recipe came along.
Hands down, the crown for the fihest bread pudding in the Atlantic City area goes to Margie Hurley.
And, you can have it, too. Whenever you want, because Margie has generously agreed to share her recipe here.
In bread pudding, such simple ingredients incorporate so deliciously well together.
There are many different bread pudding recipes out there. The key and star ingredient In this tasty dessert is your choice of bread.
My favorite is Formica - Freitag Italian bread. In my opinion, you don’t want to start with bread that is too soft.
That’s because upon adding the liquid ingredients, it will result in a mushy bread pudding. I don’t like mushy bread pudding!
Here is the always lovely Margie Hurley:
As promised in the headline, here is Margie’s recipe.
MARGIE HURLEY'S FABULOUS BREAD PUDDING RECIPE
Preheat oven to 350° F.
You will need a 9 x 12 pan.
20 fist-sized rolls or 2 loaves Italian bread cubed
(Leave bread out to harden overnight).
4 tablespoons butter, melted
1 cup of raisins (optional).
8 eggs (beaten)
4 cups of milk
1 1/4 cup of white sugar
1/4 cup of brown sugar
2 teaspoons of ground cinnamon
2 teaspoons of vanilla extract
Drizzle melted butter or margarine over bread. Try and coat most of the bread cubes.
In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla.
Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.
It is delicious piping hot or cold.
We also love to put Margie's caramel sauce on top, according to taste. It's great with or without the sauce topping.
When it's finished, here's what it looks like.
Here is a look at one generous serving, to illustrate just how wonderful it is:
It may seem counter intuitive that you actually leave the bread out overnight to harden.
But, it makes total sense because of the softening process that occurs with the added liquid and softingredients.
However, you don't have to leave the bread out overnight. If you want to make it today, just cube your favorite rolls, Italian bread, etc. and it will still be delicious.
My preference is to eat it warm, however, it is also delicious cold.
You can add raisins to this recipe. I prefer not having them in Margie's bread pudding. It's sort of like introducing little unwelcome aliens to already achieved, sheer perfection. They’re just not necessary.
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