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Southern Bread Pudding

My mother made the most amazing bread puddings--using raisins, coconut, pecans, pineapple, peaches,chocolate chips, cherries, etc,. to add flavor and interest to her traditional dessert. Here is the traditional recipe. I like to add dried cranberries instead of raisins, but you add what you want. It is delicious.

8 slices of bread (I like to use 4 hotdog buns or 4 hamburger buns)
4 T. butter, melted
1/2 cup raisins
4 eggs, beaten
2 cups whole milk
3/4 cup sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
1 tsp. vanilla

Preheat oven to 350 degrees. In glass baking dish, place pieces of torn bread. Sprinkle raisins on top of bread pieces. Drizzle with melted butter. Combine milk, eggs, sugar, and spices in mixing bowl. Pour over bread. Lightly press bread with a fork to soak up milk mixture. Bake 40-45 minutes.

You can lightly dust the top of warm bread pudding with confectioner's sugar. Or, top with warmed caramel sauce, rum sauce, or whipped cream. I prefer Mother's vanilla sauce. See below.

Vanilla Sauce
1/2 cup brown sugar
1/2 tsp. cinnamon
2 T melted butter
1 egg, beaten
1 T flour
1 1/4 cup whole milk
1 T vanilla (you can substitute whiskey or rum if you like)

Whisk in saucepan all ingredients except vanilla. Cook over medium heat for 10-12 minutes, whisk constantly until sauce thickens and will coat the back of a spoon.  Remove from heat and stir in vanilla.  Serve on top or on side of bread pudding.

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