Thursday, April 11, 2013

Bread Pudding

2 cups milk
1/4 cup butter
2/3 cup sugar (white or brown, depending on taste preference)
3 eggs
2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
3 cups bread, torn into small pieces (I used french bread)
1/2 cup raisins (optional)

In medium saucepan, over medium heat, heat milk just until film forms over top. Add butter to warm milk, stirring until butter is melted. Cool to lukewarm. Combine sugar, eggs, cinnamon, nutmeg, and vanilla in a separate bowl. Beat with an electric mixer at medium speed for 1 minute. Slowly add milk mixture.

Place bread in a lightly greased 1 1/2 quart casserole. Sprinkle with raisins if desired. Pour batter on top of bread. Bake at 350 degrees F for 45 to 50 minutes or until set. Serve warm with sauce below.


1 cup whole milk
2 Tbsp butter
1/3 cup granulated white sugar
1 tsp vanilla
1 Tbsp flour
dash of salt

Mix everything together and bring to a boil for 3-4 minutes, stirring constantly. Set aside for 5 minutes, then pour on warm bread pudding.


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