Prep 20 mins
Cook 1 hr 10 mins
This is a tender, delicate, delicious bread pudding. For me to say that is quite a compliment, as I usually avoid bread pudding. Jean Dunlap, at our church, made it for a ministry fair and it was sooooo good. The only change I offer is the possibility of replacing about 1/4 cup of milk for 1/4 cup of spirits (rum, whiskey or amaretto, etc.)
- 473.18 ml milk
- 236.59 ml sugar
- 4.92 ml vanilla
- 29.58 ml cornstarch
- 1 loaf pepperidge farm original white bread (It makes for a firmer pudding, however I have used old stale hard rolls and it works well)
- 3 handfulls raisins (optional)
- 946.36-1419.54 ml whole milk
- 4 eggs
- 473.18 ml white sugar
- 9.85 ml vanilla
- Can make the sauce the night or day before you make the pudding.
- Mix cornstarch with 1/4 cup of the milk until silky smooth.
- Mix all sauce ingredients in a small saucepan.
- Heat over medium heat, stirring constantly until starting to thicken.
- If the sauce does not thicken, add another small amount of cornstarch/milk and continue to cook. Do not cook til too thick as it will thicken more when cooled.
- Pour into a small pitcher and cool in fridge.
- Stir before serving to remove top skin or put saran wrap on top of sauce to lift skin.
- Preheat oven to 350°F.
- For the pudding, break the bread into small pieces. Leave that crust on!
- Sprinkle raisins over bread, if you are using them.
- Beat remaining ingredients together.
- Taste and adjust sugar and vanilla, if needed.
- Sprinkle top with cinnamon and nutmeg.
- Bake 1 hour or until a toothpick inserted in center comes out clean -- ie milk and egg mix is done.
- Serve warm with sauce.
Outrageous and over the top!!! This is light as air, not heavy like some bread puddings. It is good with or without the sauce.
Omg. Looks as good as it tastes. Best recipe for bread pudding I have found yet