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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Garden Center Bread Pudding Recipe

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This recipe for Garden Center Bread Pudding is from Judie Cooks, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2-3 large baguettes cubed with crust on
3 cups sugar
12 large eggs
1/4 cup real vanilla
12 cups whole milk
2 hand fulls raisins, berries and or nuts

Sauce:
1/2 pound butter
2 cups sugar
2 large eggs
1 cup cream
1/4+ cups rum or brandy

Directions:
Directions:
Mound enough bread in a 200 size hotel pan. (big one for chafing dishes) to fill. you can cube what you think you need then just keep cutting until it is full as to not have a bunch of left over bread cubes. Keep crust on so it wont be soggy.

Place bread in a large mixing bowl. pour the milk over and let it set while you beat the eggs, sugar and vanilla in another bowl. Gently stir into the milk and bread mixture with the raisins and nuts. Frozen fruit works well too. blue Berries are the bomb!

Pour back into greased pan and bake at 350 for about a 1 hour to 1 hour 15 minutes, until the pudding is brown, firm and puffy.

Sauce. Melt butter in a stainless steal pan, add sugar and dissolve. Beat eggs in a bowl and add a few spoon fulls of the hot butter/sugar mixture a little bit at a time to temper the eggs so they do not cook. Slowly add egg mixture to butter mix whisking as you pour. Bring almost to a simmer, add cream and again bring almost to a simmer, stirring as you go. Stir in the liquor. Serve sauce warm over warm bread pudding, with a dollop of whipped cream or vanilla Ice Cream.

Number Of Servings:
Number Of Servings:
18 +

 

 

 

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