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Bread Pudding Recipe

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

Contributor:  
Contributor:  

Added: Tuesday, January 25, 2011

Category:
Category:

Ingredients:  
Ingredients:  
2 cups whole milk (or 2 cups half & half)
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)

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

Directions:
Directions:
1. In medium saucepan, over medium heat, heat milk (or half & half) just until film forms over top. Combine butter and milk, stirring until butter is melted. Cool to lukewarm.
2. Combine sugar, eggs, cinnamon, nutmeg, and vanilla. Beat with an electric mixer at medium speed for 1 minute. Slowly add milk mixture.
3. Place bread in a lightly greased 1 1/2 quart casserole.
4. Sprinkle with raisins if desired. Pour batter on top of bread.
5. Bake at 350 degrees F for 45 to 50 minutes or until set. Serve warm.
If you make the sauce to put on top of your bread pudding, adjust the sugar in the bread pudding recipe, change it to 1/3 cups sugar (the sauce has the other 1/3 cup in it).
SauceDirections:
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

Personal Notes:
Personal Notes:
Nothing went to waste during The Great Depression, not even stale bread. Everything was re-used and stretched into another meal. You could make croutons from your stale bread, or you could make some delicious bread pudding! This is an Amish recipe.

 

 

 

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