Recipe by Steve P.
My Aunt Emma made the best bread pudding I've ever had. She passed away about 5 years ago and I just ran across a copy of her recipe in my recipe box. Thought I'd share it with you. The brown sugar melts as it bakes on top so it kind of has a caramelized sauce built in. Crumble the brown sugar over the top between your fingers so it doesn't all sink.
Top Review by Suz2
Very rustic and easy to make with items that are readily found in the pantry. I added a touch of cinnamon to my dish. Its definately best warm with just a little heavy cream poured on top!
- 1 loaf white bread (regular size as opposed to Jumbo or family size)
- 1 quart milk
- 1⁄2 cup melted butter
- 1 cup white sugar
- 4 eggs
- 3 tablespoons vanilla
- 1⁄2 cup raisins
- 1⁄2 cup brown sugar
Directions See How It's Made
- Break the bread into small chunks in a large bowl.
- Add the white sugar and melted butter and stir.
- Add the eggs one at a time alternately with the milk stirring well so that each egg is incorporated before adding the next one until all the eggs and milk are used.
- Stir in the vanilla and raisins.
- Pour into a greased lasagna pan or a 13x9" inch pan.
- (sometimes the 13x9 tends to get over full depending on the particular loaf of bread).
- Sprinkle the brown sugar evenly across the top of bread mixture.
- Bake in a preheated 350* oven for 1 hour.
- Let cool 20 to 30 minutes as pudding will set firmer as it cools.
- Can be served warm or chilled.