Thursday, July 26, 2007

Custard Bread Pudding

Custard Bread Pudding
I was raised in the "waste nothing" generation by a mother who was a wonderful cook. We would beg mom to "please make bread pudding". It was a great way to use the bread crusts that none of us children liked to eat.
2 eggs, slightly beaten
2 cups milk
1 cup brown sugar
1 Tablespoon butter
1 teaspoon ground cinnamon
1 teaspoon vanilla
10 slices day old (or more) bread
*optional 1 cup raisins
*optional 1 cup chopped nuts
2/3 cup brown sugar
2 Tablespoons all purpose flour
1 cup water
7 Tablespoons butter
1 teaspoon vanilla
Bread Pudding
In a large bowl combine eggs, milk, sugar, butter, (use some to also butter baking dish), cinnamon and vanilla. Add the bread cubes and optional ingredients; mix well. Pour into a buttered 11 x 7 x 2" baking dish. Bake at 350 degrees for 50 to 60 minutes or until a knife inserted comes out clean.
In a saucepan, combine brown sugar, flour, and water until smooth. Add butter. Bring to a boil over medium heat; cook and stir for two minutes. Remove from the heat; stir in vanilla. Serve warm or cold over pudding. Serve with whipped cream or vanilla ice cream if desired.

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