Earlier in the week I mentioned on Twitter that I was making bread pudding and a number of y’all asked for the recipe, so here it is. If you are on a diet or diabetic, never mind, move along, nothing to see here…
Antique Mommy’s Bread Pudding
My bread pudding is a lot like my meatloaf – I never make it the same way twice, I use pretty much whatever I have on hand and I consider measurements only a suggestion. Here’s the basic recipe I use, but a lot of times I add in other stuff like coconut, pecans, sometimes pears.
About four or five cups of bread, cubed – I like to use left over cinnamon raisin bread
½ stick of butter, melted
1 cup or more of raisins
¾ cup of sugar
1 tablespoon of cinnamon
2 Cups of Half and Half or whole milk
2 tsp. of vanilla
Cube bread and put in a large mixing bowl.
Pour melted butter over cubed bread and toss.
Add in sugar, cinnamon and raisins and toss.
Mix eggs, milk and vanilla and pour over cubed bread mixture, toss gently.
Pour in a glass baking dish and mush down a lightly so that all the bread is soaked.
Bake at 350 for 45 minutes
Vanilla Sauce (makes way more than enough)
2 cups of white sugar
2 cups of brown sugar
2 cups of Half and Half or whole milk
1 stick of butter (you can get away with less)
2 tsp of vanilla
Put all in a sauce pan and cook over low heat until it boils, stirring occasionally. Pour over warm bread pudding.
I have a whole new appreciation for food photographers. Trust me, it was much yummier and a lot less gloppy than it looks here.