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Bread Pudding

Bread Pudding   

Bread pudding is a simple way to transform stale bread into a wide variety of simple treats. Bread puddings are versatile, easy to make and supremely tasty. They are one of my favourite comfort foods.

 

Ingredients

1 pound stale bread, cut into cubes
1 cup raisins or other dried fruit
3 cups milk
4 eggs
1 cup white or brown sugar
1 teaspoon ground cinnamon or your favourite baking spice
1 tablespoon pure vanilla extract
2 tablespoons coarse sugar

Instructions

Preheat your oven to 350F (180C).

Toss the bread and raisins into a large bowl.

In a separate bowl, whisk together the milk, eggs, your choice of sweetener, your favourite spice and the vanilla. Pour the mixture over the bread and stir until the bread is coated. At first, the bread will float on the milk mixture, but after a few minutes it will begin to absorb it and sink.

Let rest for 15 minutes or so and then pour it into a 9-inch square lightly greased ovenproof casserole dish. Sprinkle coarse sugar overtop and bake until the eggs set, the pudding firms and the top is golden brown, about 1 hour.

Rum Sauce For Bread Pudding

1/4 c. butter
1/2 c. sugar
2 tbsp. rum

Mix sugar and rum together in 2 cup measuring cup.
Add butter. Cook on high 2 minutes.

Serve warm over bread pudding.

Vanilla Sauce for Bread Pudding

1/2 cup butter
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup whipping cream
1 tablespoon vanilla

Combine all sauce ingredients except vanilla in 1-quart saucepan.
Cook over medium heat, stirring occasionally, until mixture thickens and comes to a full boil (5 to 8 minutes).
Stir in vanilla.

Serve warm over bread pudding.

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