Bread Pudding Recipe


1/2 cup (1 stick) butter, melted
1 cup sugar
1 egg
milk no more than a cup, start in small pours until you get the consistancy and taste you prefer
Bread Pudding:
1 loaf French bread, at least a day old, cut into 1-inch squares (about 6-7 cups)
1 qt milk
3 eggs, lightly beaten
2 cups sugar
2 Tbsp vanilla
1 cup raisins
1/4 teaspoon allspice
1/4 to 1/2 teaspoon cinnamon
3 Tbsp unsalted butter, melted
serve with caramel sauce of your choice
Preheat oven to 350°F.

Soak the bread in milk in a large mixing bowl. Press with hands until well mixed and all the milk is absorbed. In a separate bowl, beat eggs, sugar, vanilla, and spices together. Gently stir into the bread mixture. Gently stir the raisins into the mixture.

Pour butter into the bottom of a 9x13 inch baking pan. Coat the bottom and the sides of the pan well with the butter. Pour in the bread mix and bake at 350°F for 35-45 minutes, until set. The pudding is done when the edges start getting a bit brown and pull away from the edge of the pan. Can also make in individual ramekins.

Serve with caramel sauce on the side; pour on to taste. Best fresh and eaten the day it is made. Makes 8-10 servings.

recipe ~slightly adapted from Simply Recipes