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Bread Pudding Recipe

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This recipe for Bread Pudding, by , is from Home Cooking of the Hollenshead Family , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Bock Chance
Added: Friday, April 17, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Bread:
1 loaf of sourdough French bread
4 c. of milk
4 eggs
2 c. sugar
1 stick butter, melted
1/2 tsp. cinnamon, optional

Rum Sauce:
1/3 c. butter
1 c. packed brown sugar
1/3 c.granulated sugar
2/3 c.whipping cream
2 T. brandy, rum, or vanilla extract
pecan pieces, optional

Directions:
Directions:
Pinch off bread into pieces and place into a bowl. Cover it with the milk, and refrigerate overnight. Beat together the eggs, sugar, melted butter, and cinnamon. Fold into the bread mixture. Pour into greased 9" x 13" pan and cook at 350 for 1 hr.

Rum sauce:

In a med. heavy-bottomed sauce pan, combine butter, both sugars, and whipping cream. Stir over low heat until sugar dissolves. Bring sauce to a boil, stirring constantly; cook uncovered 5 min., then remove from heat and add the vanilla. (Mix in pecan pieces if desired.) Cool to room temperature or refrigerate up to three days; warm in a pan or microwave.

Personal Notes:
Personal Notes:
Linda is the wife of Dennie Chance, the daughter of Barbara (Crow) Bock & the late Bob Bock, & the granddaughter of the late Fraser and Louella (Hollenshead) Crow.

 

 

 

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