BREAD PUDDING (TENDER) N SAUCE (VANILLA OR SPIRITED)
This is a tender, delicate, delicious bread pudding. For me to say that is quite a compliment, as I usually avoid bread pudding. Jean Dunlap, at our church, made it for a ministry fair and it was sooooo good. The only change I offer is the possibility of replacing about 1/4 cup of milk for 1/4 cup of spirits (rum, whiskey or amaretto, etc.)
Provided by Ambervim
Categories Breakfast
Time 1h30m
Yield 1 9x11 Pan
Number Of Ingredients 13
Steps:
- Can make the sauce the night or day before you make the pudding.
- Mix cornstarch with 1/4 cup of the milk until silky smooth.
- Mix all sauce ingredients in a small saucepan.
- Heat over medium heat, stirring constantly until starting to thicken.
- If the sauce does not thicken, add another small amount of cornstarch/milk and continue to cook. Do not cook til too thick as it will thicken more when cooled.
- Pour into a small pitcher and cool in fridge.
- Stir before serving to remove top skin or put saran wrap on top of sauce to lift skin.
- Preheat oven to 350°F.
- For the pudding, break the bread into small pieces. Leave that crust on!
- Sprinkle raisins over bread, if you are using them.
- Beat remaining ingredients together.
- Taste and adjust sugar and vanilla, if needed.
- Sprinkle top with cinnamon and nutmeg.
- Bake 1 hour or until a toothpick inserted in center comes out clean -- ie milk and egg mix is done.
- Serve warm with sauce.
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