Bread pudding is one of my favorite desserts. The simplicity of it, and yes almost a comfort food in my book or maybe because it’s almost like French toast. What ever the reason I like it so much is not that important but I do enjoy making the basic recipe to trying it a little different and adding my own flare or keeping it real simple and not making any sauce for on top.
According to Google it came from England in the 1600’s using day old bread. I like the fact that this dessert takes something stale, some discard and turns it in to the main ingredient to be fully enjoyed.
Maybe I am looking to much into it but I’m thinking a lesson could be learned here.
This the week after Thanksgiving in the US and maybe you have to much left over bread or rolls and maybe you are tired of pie. This recipe could give new life to some of your left overs and a new dessert for dinner.
I used a mixture of stale wheat bread and cinnamon bread but really any works.
Bread Pudding:
Prep 15 minutes Cook 45 minutes to 1 hour at 350
6-8 pieces of bread cut into cubes ( if using rolls adjust for size)
4 eggs
3 Cups of Milk
1 Teaspoon of Vanilla and Almond Extract
1/4 Cup of Sugar
1/2 Cup of Raisins
Mix eggs, milk and extracts in a bowel. In a buttered glass baking pan 9×13 place bread cubes in dish, sprinkle raisins on top then pour egg mixture over bread, push down on mixture letting the bread soak up some of the liquid. Bake at 350 for about 45 minutes to 1 hour the pudding is done when lightly brown and springs back when you press on it.
Mock Caramel Sauce:
2 tablespoons of Butter
2 tablespoons of Water
1/4 cup of Cream
1 teaspoon of Vanilla Extract
1 cup of brown Sugar
In sauce pan melt butter, add water, cream, vanilla and sugar. Bring to a light boil. turn down to a medium heat and continue cooking for about 15 minutes. Pour in a dish to use later or over the whole bread pudding letting it soak just a little.
Caramel Sauce