Killer Bread Pudding
Lynn Davies
Moist and yummy bread pudding. Best when eaten warm with vanilla ice cream on top
ingredients
- 1 cup raisins
- 1/4 cup dark rum
- 1 1/2 loaves stale french bread
- (torn into pieces)
- 3 cups milk
- 3 eggs, slightly beaten
- 1/2 cup butter, melted
- 2 teaspoons cinnamon
- 2 teaspoons vanilla extract
- 1 cup heavy cream or 1 cup evaporated milk
- 1 cup sugar
- 3/4 cup brown sugar
- 2 tablespoons molasses
- 2 teaspoons lemon zest
- 1/2 teaspoon salt
directions
- 1
Place raisins in small bowl with rum and soak for a couple of hours. Drain raisins and reserve soaking liquid.
- 2
Place bread pieces in a 9 by 12 inch baking dish. Add raisins to dish. In a large bowl, combine the milk, eggs, butter, cinnamon, vanilla, heavy cream, sugar, brown sugar, molasses, lemon zest and salt and mix well to ensure the sugar has been dissolved. Add the reserved raisin soaking liquid to the milk mixture and pour over bread. Let sit until bread has soaked up all the milk mixture for at least 1 to 2 hours.
- 3
Preheat oven 350 degrees. Place baking dish in another large pan and add water about halfway up the sides of the baking dish. Bake for 1 hour or until bread pudding has set. Remove bread pudding from oven and let cool to just warm.
Source: Lynn Davies
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