Thursday, February 6, 2014

Bread Pudding Part 2

Here is the winning bread pudding of last night!
Recipe adapted from:
"Granny's Bread Pudding" from the cookbook "Miss Kay's Duck Commander Kitchen".
1/4 stick (4 Tbl) butter
1 loaf (about 9 ounces) French bread torn into 1 inch pieces
3 large eggs
2 cups sugar
1/2 tsp salt
1 quart milk
~Melt butter and let cool- don't let it boil.
~Place bread in 9x13 glass casserole dish.
~In a large mixing bowl beat the eggs with a fork. Stir in the sugar and salt. Add the cooled melted butter and gradually stir in the milk. Pour this over the torn bread. Let stand for 30-45 minutes for he bread to absorb the liquid.
~While the pudding is standing, heat the oven to 350 F.
~Bake the pudding until risen, golden brown and not runny, about 45 minutes.
The recipe came with a recipe for Rum Sauce, however, we used a traditional Vanilla Sauce as follows:
1 cup sugar
2 Tbl corn starch
2 cups boiling water
4 Tbl butter
2 tsp vanilla
~Boil 2 cups water. While waiting for water to boil mix the sugar and corn starch in a 1 quart pan. Stir the boiling water into the sugar/corn starch slowly. Put all back on stove and boil 1 minute, stirring constantly.
Remove from heat and add the butter and vanilla.
-Variations for the Vanilla Sauce-
You can use real maple syrup instead of vanilla.
You can use honey instead of sugar but only use 1 1/2 cups water.
Happy Baking!

No comments:

Post a Comment