I love bread pudding! It is wonderful. We make it at church and this is that recipe with a few changes. I make it very basic without raisins. You can add raisins, craisins, chocolate chips, cinnamon chips or toffee chips. You can top it with hard sauce, soft sauce, ice cream; vanilla or rum raisin, caramel sauce or chocolate syrup. It is so easy and very versatile. Bread pudding should be in every one's recipe box.
Bread Pudding
1 (10 oz.) loaf French bread, torn into 1 inch pieces
4 cups whole milk, cold
2 cups sugar
4 Tablespoons butter, melted (not margarine)
3 eggs
2 Tablespoons vanilla
1 cup chopped pecans
1 teaspoon each-cinnamon and nutmeg
Combine all ingredients. Mixture should be very moist but not soupy. Pour into a greased 9x13 baking dish. Place into an UNheated oven. Bake at 350 degrees until top is golden brown (approximately 1 hour and 15 minutes). Serve with Hard Sauce or ice cream.
Hard Sauce
½ cup whiskey or rum
1 cup sugar
1 stick butter
¼ cup water
Combine in a saucepan and cook until mixture comes to a boil. If you want more of a rum flavor, add the rum after you remove the mixture from the heat.
Enjoy! Enjoy!
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