Thursday, July 3, 2014
There is just something about warm sweet bread pudding straight from the oven! Topped with good vanilla ice cream and a drizzle of caramel sauce. It just brings me straight back to my youth.
Especially on a cool fall night in front of a great family movie. (OK, now I'm day dreaming...it's 90+ degrees outside and the rest of my family has their noses in a computer screen also. ... so much for that idea :) )
But the bread pudding is a must have on any type of night. Just the perfect cure for your after dinner sweet tooth.
I hope you enjoy this recipe! We enjoy it so much, that I have to double the recipe and bake it in a 9x13" pan instead. It doesn't last very long in our house.
6 slices day-old bread
2 tablespoons butter, melted
1/2 cup raisins (optional)
4 eggs, beaten
2 cups milk
3/4 cup white sugar
1 teaspoon ground cinnamon
Preheat oven to 350 degrees F (175 degrees C).
Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.