Friday, August 30, 2013

Bread Pudding with Creamy Sauce

Our Favorite Bread Pudding with Creamy Sauce:

Bread Pudding:
1 loaf (french or other) day-old bread - broken into 1" sized pieces (6-7 cups)
1 qt milk
3 eggs - lightly beaten
2 c sugar
2 T vanilla
1 c raisins (optional)
1/4 t allspice
1/2 t cinnamon
3 T butter, melted
Preheat oven to 350 degrees.  Soak bread in milk large mixing bowl.  Mix well.
In separate bowl beat eggs, sugar, vanilla and spices together.  Gently stir into the bread mixture.  Add raisins if desired.
Pour butter into bottom of a 9x13 baking pan.  (Coat sides of pan w/butter as well.) Pour in the bread mix and bake for 35-45 minutes, until set.  Top with sauce or....add sauce to individual servings.

1/2 c butter, melted
1 c sugar
1 egg
In saucepan, melt butter.  Add sugar and egg whisking to blend well.  Cook over low heat, stirring constantly until mixture thickens.  (do not simmer as it may curdle.)  Remove from heat.  Sauce should be soft, creamy and smooth.  Add water if needed.