Easter Bread Pudding Recipe
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Category: |
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Ingredients: |
Ingredients: 1½ loaves of white day old, slightly dry, bread, cubed into 1 inch pieces
1 can [15 oz] pineapple tidbits, drained and sliced once
2 cans evaporated milk
2 cups regular milk
1 cup solid packed brown sugar
6 to 8 eggs, slightly beaten
1/2 tsp salt
1 T vanilla
2 tsp cinnamon
1/2 tsp nutmeg
1/2 cup Craisins
1/2 cup walnuts, chopped
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Directions: |
Directions:Put cubed bread in a large lasagna pan.
Sprinkle with cut pineapple tidbits.
In a large mixing bowl, mix evaporated milk, regular milk, and brown sugar.
Add eggs into milk and sugar mixture.
Add salt, vanilla, cinnamon and nutmeg. Mix well.
With wooden spoon, press bread into the milk mixture. Do not stir.
Cover and refrigerate overnight or at least 5 to 6 hours.
Set oven to 375º.
Uncover pan and sprinkle on the craisins and nuts.
Sprinkle generoulsy with sugar and cinnamon mixture, if desired.
Place in the middle rack of oven and bake for at least one hour, maybe 1½ hours, until inserted knife comes out clean. Cover with foil for the additional half hour if it is needed.
Serve with lemon hard sauce |
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Lemon Hard Sauce |
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Ingredients: |
Ingredients: 1 cup sugar
2 T cornstarch
1/4 tsp salt
1/8 tsp nutmeg
2 cups boiling water
4 T butter
3 T lemon juice
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Directions: |
Directions:Mix the dry ingredients together and gradually add hot water,
Cook, stirring constantly until thick and clear.
Stir in butter and lemon juice, blending in after taking off stove.
Serve warm over bread pudding.
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Personal
Notes: |
Personal
Notes: Leftovers can be used for breakfast by frying squares of cold bread pudding in butter and serve with maple syrup.
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This recipe for Easter Bread Pudding is from