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.

Ingredients:

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

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Sauce:

2/3 cup brown sugar

2 Tablespoons all purpose flour

1 cup water

7 Tablespoons butter

1 teaspoon vanilla

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Directions:

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.

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Sauce

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.