Well, I haven’t posted a recipe in a while so I thought I’d share my bread pudding recipe. When I cook I like to keep things simple. Not because I’m lazy ( maybe I am a little these days ) but because I’m a working mother that has limited time. So, if I find a trick that makes my cooking process go faster I try it. With bread pudding the basic ingredients are bread, raisins, various spices, milk and eggs. Now, if you are anything like me your raisins turn into hard little rocks before you can use an entire box. And, I don’t have a pantry so I try not to have anything extra on the shelves if I can help it.
My trick is using raisin bread in my bread pudding. The great thing about raisin bread it has all the spices and flavors you need for bread pudding. Many recipes call for nutmeg or cinnamon. It’s already there! And I don’t have to keep raisins around. I was fortunate enough to have a loaf of raisin bread available for my cooking adventure. My in-laws brought me a loaf from an Amish bakery, double score! I made this and my husband couldn’t get enough of it. If you haven’t had anything Amish you are missing out. Anyway, this may have become my husbands new favorite dessert. I think the sauce is what really sets it apart. I used a banana rum to help flavor it. Don’t worry…the alcohol cooks out.
The Bread Pudding Recipe:
- 4 cups (or about 8 slices) of raisin bread
- 2 cups of milk
- 1/4 cup of butter, melted
- 1/2 cup of sugar
- 2 eggs, beaten
- 1 tablespoon of vanilla
- 1/2 cup of butter
- 1/2 cup of brown sugar, packed
- 1/2 cup of sugar or powder sugar
- 1/2 cup of heavy cream (or milk if you don’t have it)
- 1 tablespoon of vanilla
- Optional-1/3 cup of rum ( I like to add banana rum )
Preheat the oven to 350 degrees. Dice up the bread in the small squares and place in a greased 9×9 square baking pan. Combine milk, butter, eggs, vanilla and sugar in a bow. Pour over the top of the bread and let it soak for at least 15 minutes. After the milk mixture has soaked into the bread place the baking pan in the oven for about 45 to 50 minutes.
Combine all ingredients except the vanilla and rum in a sauce pan over medium-high heat. Stir to mix ingredients well. When the mixture comes to a boil and starts to thicken you may turn the heat down to medium and add the vanilla and rum. If the mixture is too thick add a dash more cream or milk. Set off to the side and pour over the bread pudding after it comes out of the oven. You might want to give the pudding a chance to cool. Before putting the sauce over it.
Sorry I don’t have a photo of this on a plate. It was eaten before I could take a final picture.