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!

~KT~