Bread Pudding (Tender) N Sauce (Vanilla or Spirited)

Name: Bread Pudding (Tender) N Sauce (Vanilla or Spirited)
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 1 9x11 Pan
Ingredients: 2 cups milk; 1 cup sugar; 1 teaspoon vanilla; 2 tablespoons 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); 4 -6 cups whole milk; 4 eggs; 2 cups white sugar; 2 teaspoons vanilla; salt; cinnamon; nutmeg

(2)

Recipe by Ambervim

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.)

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READY IN: 1hr 30mins

YIELD: 1 9x11 Pan

UNITS: US

INGREDIENTS

Nutrition

Sauce
2

cups milk
1

cup sugar
1

teaspoon vanilla
2

tablespoons cornstarch
Pudding
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)
4 -6

cups whole milk
4

eggs
2

cups white sugar
2

teaspoons vanilla
salt
cinnamon
nutmeg

DIRECTIONS

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.