"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Grandma's Bread Pudding Recipe

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

Contributor:  
Contributor:  
Angela Osterkamp

Category:
Category:

Ingredients:  
Ingredients:  
Pudding:
7-8 c. torn or cubed french bread
c. dark brown sugar
3 c. milk
4 Tbsp. butter
1 tsp. cinnamon
1 tsp. vanilla
⅔ c. raisins
c. rum; divided
4 beaten eggs

Sauce:
⅓ c. heavy cream
1 c. white sugar
c. butter

Directions:
Directions:
For the bread pudding, cut or tear bread into pieces and place in a large bowl. In a medium saucepan over low heat, melt brown sugar, milk, butter, cinnamon, vanilla, raisins, and 2 Tbsp. rum. Stir constantly until sugar is dissolved. Pour over bread and allow to soak for 30 minutes.

Preheat oven to 350 . Add 4 beaten eggs to the soaked bread mixture and stir gently. The bread should be completely saturated with the egg and milk mixture. Pour into a buttered 9-in. square baking dish and bake for 40-50 minutes until the top is browned and the middle is set. Do not over bake or the bread pudding will become dry.

For the sauce, melt the heavy cream, white sugar, and butter in a medium saucepan over low heat. Do not boil or the mixture will start to crystallize. When sugar has dissolved, add 1 tablespoons rum. Pour the warm sauce over each slice of bread pudding before serving.

Number Of Servings:
Number Of Servings:
12

 

 

 

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