Directions: |
Directions:1). Combine milk and Half and Half; scald. Butter lightly toasted bread on both sides.Tear buttered bread into small pieces and sprinkle with salt, brown sugar and cinnamon mixture.
2). Beat eggs with vanilla and sugar. Slowly stir in scalded milk/Half and Half mixture. Fold in bread and pour into 9X13 baking dish or large casserole dish as preferred.
3). Bake at 350º for 55 to 60 minutes. Remove from oven, cool. Serve hot or cold.
Optional whiskey sauce:
3/4 cup white sugar
1/2 cup butter
3/8 cup corn syrup
3/8 cup whiskey
Combine first three ingredients and blend over heat. Whisk in whiskey. |
Personal
Notes: |
Personal
Notes: On Sunday evenings back in Jefferson, WI, we Skrobak children were perched at the kitchen table, spoons grasped and ready, waiting for Dad's bread pudding to come out of the oven.
If it were possible to go home again, we'd surely return for servings of Dad's custard rich creation.
Unfortunately, Dad never wrote his recipe down, and re-creating it has proved impossible! Luckily, several years ago my brother-in-law Bob took on the challenge, using us Skrobak siblings as willing guinea pigs to tweak recipes until he finalized this one. We love it! And Bob is so thoughtful, he gives each of us our own container of it to take home when he makes this pudding for family parties.
The secret to the half custard, half bread texture that we all love and miss, is to serve it straight from the oven, before the pudding cools and the bread soaks up the custard.
Mystery solved.
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