Categories: Desert
Ingredients
- 2 cups whole milk (or 2 cups half & half)
- 1/4 cup butter
- 2/3 cup brown sugar (light or dark, depending on taste preference)
- 3 eggs
- 2 teaspoons cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 3 cups bread, torn into small pieces (french bread works best)
- 1/2 cup raisins (optional)
Directions
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In medium saucepan, over medium heat, heat milk (or half & half) just until film forms over top. Combine butter and milk, stirring until butter is melted. Cool to lukewarm.
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Combine sugar, eggs, cinnamon, nutmeg, and vanilla. Beat with an electric mixer at medium speed for 1 minute. Slowly add milk mixture.
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Place bread in a lightly greased 1 1/2 quart casserole.
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Sprinkle with raisins if desired. Pour batter on top of bread.
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Bake at 350 degrees F for 45 to 50 minutes or until set. Serve warm.
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If you make the sauce to put on top of your bread pudding, adjust the brown sugar in the bread pudding recipe. Reduce the amount in the recipe to 1/3 cups dark or light brown sugar (the sauce has the other 1/3 cup in it, in the form of white or light brown sugar).
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Bread Pudding Sauce
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Ingredients:
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1 cup whole milk
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2 Tablespoons butter
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1/3 cup granulated white sugar (light brown sugar can be substituted)
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1 teaspoon vanilla
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1 Tablespoon flour
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dash of salt
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Directions:
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Mix everything together and bring to a boil for 3 – 4 minutes, stirring constantly. Set aside for 5 minutes, then pour on warm bread pudding.