Wednesday, May 19, 2010

Recipe: Bread Pudding

I know what you are thinking.  Really?  Bread pudding?  I was once a dessert snob.  Why would I eat bread pudding when there are so many more choices of yumminess to have.  But, now I am so in love with this bread pudding!  A treat, every now and then, but oh, so worth the wait!  Rich, creamy delicious goodness.

This is a very rich dessert so be prepared for a nap after you enjoy!

Bread Pudding

5 eggs
3 12 oz cans evaporated milk
2 cups milk
2 1/2 cups sugar
1/2 cup butter, melted
2 tsp cinnamon
3 tsp vanilla
1 tsp salt
1 cup raisins, optional
1 lb bread, cut into cubes (I have used doughnuts, dinner rolls, cinnamon rolls, etc.)

1/2 cup butter, melted
1 cup sugar
1/2 cup half and half cream
3 tbsp whisky or rum, optional

Preheat oven to 350 degrees.  In a very large bowl add cubed bread.  Mix remaining ingredients and pour over cubes.  Pour into a 4 quart casserole dish.  Bake for 60 minutes.  In a small saucepan, mix all of the ingredients for the sauce.  Bring to a boil and remove from heat.  Pour the sauce on top of the bread pudding once it has been removed from the oven.


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