In a meeting the other day my boss made a reference about bread pudding, and I told her that I was needing a good bread pudding recipe for my website. She told me that the person who just happened to make the best bread pudding she has hever had, was coincidentally sitting right next to me. And lucky for me (and you) she was nice enough to make a bread pudding for me today.
I used to think Mama was crazy when she made things like bread pudding. Why not chocolate pudding? The words bread and pudding just don’t go together. Not only does it not seem to go together, it sounds totally unappetizing. However, as an adult, I was at lunch with a friend one day who ordered bread pudding. I was repulsed and only after much begging from her did I dare to try it. That day a new found love of bread pudding was born
Bread pudding is an ancient dish, primarily to save stale bread and use eggs. During the Civil War, soldiers soaked bread or crackers in egg and baked it to have some form of a dessert when sugar was nowhere to be found. Forms of bread pudding today are still easy, but tastier than the old days.
Spray a 9×13 dish with nonstick spray and then cube enough bread to fill it. You can use any bread and it can even be stale.
Add 6 eggs to a large mixing bowl.
Add 1 and 1/2 C. milk, 2 C. sugar, 1/4 butter (melted), 1tsp. cinnamon, 1/4 tsp. vanilla, and1/2 tsp. salt to the eggs. Stir well after each ingredient.
Pour over cubed bread and get all the bread moist.
Bake at 325° until center is set. It was an hour for this batch. Next is my favorite part. The butter sauce.
- 3 sticks of butter or margarine
- 3 C. Sugar
- 2/3 C water
- 9 capfuls of vanilla extract. (Susan just poured the vanilla in and knew it was 9 capfuls)
Serve warm over bread pudding.
While it may not have the visual flair of a layered cake it is no way lacking in flavor.
Thanks to Susan for making this and sharing it with us.