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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Bread Pudding Recipe

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This recipe for Bread Pudding is from Chili Cook Book, 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:  
Bread Pudding:
6 – 8 slices day-old bread
2 Tbsp Butter melted
¼ C Raisins (optional)
4 large eggs, beaten
2 C Milk
¾ C white sugar
1 tsp ground cinnamon
1 tsp vanilla extract

Rum or Brandy sauce:
2 tablespoons butter
1 tablespoon cornstarch
½ C sugar
1 C Milk
3 tablespoons rum or other spirit
Directions:
Directions:
Preheat oven to 350 degrees Fahrenheit.
Break bread into small pieces into a greased 8X8 baking pan. Drizzle melted butter over bread. If desired, sprinkle with raisins.
In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over the broken bread and push down lightly with a fork or spatula until bread is covered and soaks up egg mixture.
Bake in the preheated over for approximately 45 minutes or until the top springs back with tapped.

Bread pudding is typically served with a run, brandy or vanilla sauce heated.

Melt butter in a small saucepan over medium heat. Mix together the sugar and cornstarch, and stir into the butter. Pour in milk, and cook stirring frequently until the mixture begins to boil. Continue cooking until thick, stirring constantly. Remove from heat, and stir in rum. Serve warm.
Number Of Servings:
Number Of Servings:
~ 8
Preparation Time:
Preparation Time:
~ 1 hour

 

 

 

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