Bread Pudding
Maria Guerra
This is a casual method using old breads and lots of cinnamon.
ingredients
- 4 slices bread
- 2 tbsp butter or margarine
- 1/3 cup brown sugar
- 1/2 tsp cinnamon (I always use more)
- 1/2 cup raisins
- 3 eggs, lightly beaten
- 1/3 cup granulated sugar
- 1 Tsp vanilla
- Dash salt
- 2 1/2 cups milk
- Traditional Bourbon Sauce
- 1 cup packed brown sugar
- 1/2 cup butter or margarine
- 2 tablespoons whipping cream
- 3 to 4 tablespoons bourbon
directions
- 1
Preheat oven to 350°F. Butter 1 1/2 quart cassewrole. Toast bread lightly; spread butter on the bread. Arrange bread in a single layer in casserole dish. Remove crusts if you want. Spread raisins, brown sugar and cinnamon over bread.
- 2
Blend eggs, granulated sugar, vanilla and salt. Gradually stir in milk. Pour over bread. Bake about 60 minutes. Many recipes say to set dish in a larger pan of water when baking but I never did that.
- 3
Serve with bourbon whiskey sauce on the side; pour on to taste. Best fresh and eaten the day it is made.
- 4
In 1-quart heavy saucepan, heat all sauce ingredients to boiling over medium heat, stirring constantly, until sugar is dissolved. Serve sauce over warm bread pudding. Store in refrigerator.
- 5
My “whiskey” sauce consists of more or less equal parts butter, sugar and rum. Melt the butter and sugar, let sugar dissolve Add the rum and cook on medium till it looks thick enough for the pudding. There’s never any left to store!
- 1
If you want a larger bread pudding, Tia’s formula was 2 eggs to the first cup of milk. then 1 egg per cup till you have enough to saturate the bread.
- 2
I often used hamburger buns but any kind of bread or combination of breads will do.
- 3
This really is a “touchy-feely” kind of recipe..
Source: Maria
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