Riverhead Grill Bread Pudding

Written by Randy Garbin

The Riverhead Grill, a 1940 Kullman diner on Long Island’s North Fork, is an old favorite of ours. [We reviewed it in loving detail in our Summer 1994 issue.] It’s been in the Strebel family for over 50 years, and they have fine food and friendly ambience down to an art. Stop by if you’re out there this summer, and tell them we sent you! If you can’t make it, well, try one of the ultimate “comfort food” desserts, their smooth, easy-​to-​make bread pudding. This classic recipe smells fabulous while cooking, and can be eaten warm or cool. Either way, it goes great with a tall glass of cold milk, or a steaming mug of coffee.

Note: when baking it, don’t skip the suggestion to place the pan in another pan of shallow water – this trick helps it cook as evenly as a fine flan or custard.

Ingredients:

• 12 eggs
• 3 tbsp. vanilla
• 1 tsp. almond extract
• 3 quarts of milk
• 2 ¹⁄₄ cups of sugar
• pinch of salt
• nutmeg
• cinnamon
• 5 hard rolls, cut up into pieces

Directions

1. Preheat oven to 350 deg.
2. Mix the eggs, vanilla, and almond extract well.
3. Stir in the cold milk.
4. Add the sugar, salt, and spices.
5. Add the cut up rolls, and stir around to be sure they are coated.
6. Pour into a hotel pan (about 9″ x 18″), and place in a shallow pan of water in the oven.
7. Bake quite a while, 1 hour and 20 minutes.
8. Cool slightly, then sprinkle with cinnamon sugar. Serve warm or cold. Serves 15 people.