Merciful God, You are great in compassion and Your tenderness for us is without measure. We ask You to give us today our daily bread, and also provide for the needs of all of Your hungry children around the world. Through Christ Your Son and Our Lord. Amen.

Sunday, February 8, 2009

Bread Pudding

A few weeks ago, I posted a cake recipe that I mentioned would be great if your husband is inclined to call and say he's bringing the boss home for dinner (does anyone do that anymore?). It's also great for weeknight dessert, potlucks, and birthdays.

This recipe, however, is for when your husband calls and says he's bringing home the boss and the boss' wife. Because no matter how good a cake is, I wouldn't serve a doctored-up box cake to the boss' wife. I'm just that insecure.

This recipe is just as easy as that cake, and just as yummy, but it most definitely says homemade. You likely have all the ingredients in the house, too. I use any old bread (and old bread, as long as it's not moldy, is great in this recipe), even buns or cinnamon bread. I wouldn't use savory bread, like something with garlic or strong cheese, but just about anything else is good. When I was making it the other night, I had some buns leftover and some almost-stale sandwich bread.

The original recipe called for putting pieces of banana in the pudding (in fact, it was called Banana Bread Pudding) -- probably two cut up bananas. But, my kids are not big banana eaters and so, after the first time, I have never included banana. If your gang likes bananas, include it -- it's a great combo and a nice way to get fruit in them for dessert.

Bread Pudding

4 cups day-old bread, cut in 1" cubes
¼ cup butter, melted
3 eggs
2 cups whole milk
½ cup sugar
2 t. vanilla
½ t. ground cinnamon
½ t. nutmeg
½ t. salt

Place bread cubes in a buttered 2-quart casserole.
Pour butter over bread and toss.

In a medium bowl, lightly beat eggs;
add milk, sugar, vanilla, cinnamon, nutmeg and salt.

Pour over bread cubes and stir to coat.
Bake, uncovered at 350 degrees for 50 minutes
or until knife inserted in centered comes out clean (not wet with liquid custard).
Cool slightly and serve warm with vanilla sauce.

3 T. butter
3/4 c. milk
2 T. sugar
1 T. cornstarch
1/4 c. light corn syrup
1 t. vanilla

Melt butter in saucepan.
Combine sugar and cornstarch and add to butter.
Stir in milk and corn syrup.
Cook and stir over medium heat until mixture comes to a full boil.
Boil for one minute.
Remove from heat.
Stir in vanilla.
Serve immediately over warm bread pudding.


1 comment:

Astra Libris said...

Mmmm, I love bread pudding, and yours sounds absolutely heavenly!!