Grand Marnier Raisin Bread Pudding

I'd made so much bread these days that there's bound to have some leftovers. So what do you do when there's so much leftover bread, well, I made bread pudding with it. I love bread pudding but I don't eat it often. Mainly, it's tough to find GOOD bread pudding. Most of the bread pudding I've had the misfortune of coming across are the "gummy" ones. Don't ask me how they get so gummy or gluey but it just puts you off placing another spoonful of that into your mouth, let alone your tummy. Simply put it, in the words of my two year old, YUCKY!!!

Bread Pudding is not that difficult to made, it's mainly stale bread soaked with milk and sugar(I've further it by adding some Grand Marnier for a more fragrant smell and raisins for a more fruity combination)and baked in the oven. Now, I don't know what I should or shouldn't do to avoid the gummy bread pudding. I figured that over stirring the milk soaked bread might be the culprit since it causes the breakdown of bread chunks and make it more like a slurry of bread milkshake. So I left those bread chunks alone.

In the end, the Bread Pudding I made wasn't that bad. It wasn't gummy (thank goodness!!) and it was crispy on the top and quite tasty! The Grand Marnier soaked raisins helped give a different dimension to the dish. It was nice and most of all, it was easy. However it would be a while till I make this dessert, it was STILL bread and I think we're all a little sick of it now...;)