Bread Pudding Ummm . . . Best Ever
Ready In: 1 hr 10 mins
Serves: 8-12
Ingredients
- bread pudding
- 2 cups whole milk (or 2 cups half & half)
- 1⁄4 cup butter
- 2⁄3 cup brown sugar (light or dark, depending on taste preference)
- 3 eggs
- 2 teaspoons cinnamon
- 1⁄4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1 dash salt
- 3 cups bread, torn into small pieces (french bread works best)
- 1⁄2 cup raisins (optional, YUCK, but I did think dried cranberries might be good!)
- bread pudding, sauce
- 1 cup whole milk
- 2 tablespoons butter
- 1⁄3 cup granulated sugar
- 1 teaspoon vanilla
- 1 tablespoon flour
- 1 dash salt
Directions
- Bread Pudding Directions.
- In medium saucepan, over medium heat, heat milk (or half & half) just until film forms over top. Combine butter and milk, stirring until butter is melted. Cool to lukewarm.
- Combine sugar, eggs, cinnamon, nutmeg, and vanilla. Beat with an electric mixer at medium speed for 1 minute. Slowly add milk mixture.
- Place bread in a lightly greased 1 1/2 quart casserole.
- Sprinkle with raisins if desired. Pour batter on top of bread.
- Bake at 350 degrees F for 45 to 50 minutes or until set. Serve warm.
- Bread Pudding Sauce Recipe.
- Mix everything together and bring to a boil for 3 - 4 minutes, stirring constantly. Set aside for 5 minutes, then pour on warm bread pudding.
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