Saturday, December 13, 2008

Bread Pudding

Ahhh. Bread pudding. When I eat this I just feel at home, it is just one of those dishes I guess. Perfectly gooey with a little bit of crunch, nothing but bread and a sweet sugar and cinnamon flavor. I opt out of putting anything such as raisins in my bread pudding, it ruins it! This was the best bread pudding I have ever had...I will now be making it with every extra piece of bread I have! Enjoy...seriousoly...Enjoy...

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 (french bread works best)
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.

1 comment:

Maria said...

I love bread pudding. It looks wonderful!