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Bread Pudding Recipe

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This recipe for Bread Pudding, by , is from The Mize & Marsalis Family & Friends , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Anita Miller
Added: Sunday, July 30, 2006


8 Slices toasted bread
2 cups milk
2 eggs
1 cups sugar
2 small boxes raisins
1 small bottle vanilla extract
1 TBSP cinnamon
1 small can fruit cocktail
2 TBSP butter, melted

1 dz large eggs
1 cup white granulated sugar
1 tsp vanilla extract
1/2 pound butter, melted
1 cup brandy
2 cups whole white milk

Grease pan with pure melted butter. Mix toasted bread, milk, eggs, sugar, raisins, extract, cinnamon and fruit cocktail. Pour into pan and bake in 350 degree oven for 15 minutes. Brush with melted butter and put back into oven until brown. Top with brandy sauce. In top of a double boiler with about a quart of water in the bottom, combine eggs, sugar, melted butter, milk and vanilla extract. Beat until the eggs foam on top. Put double boiler on medium heat. Stir constantly until thickened to the consistency of soft pudding. When mixture is thick enough, stir in 1 cup brandy. Cook and stir 2 minutes more. Then remove from heat. Pour into storage containers and place in fridge until ready to serve.




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