Becky

* Exported from MasterCook *

Bread Pudding II

Recipe By :
Serving Size : 0 Preparation Time :0:00
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Amount Measure Ingredient -- Preparation Method
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6 slices day-old bread
2 tablespoons butter -- melted
1/2 cup raisins (optional)
4 eggs -- beaten
2 cups milk
3/4 cup white sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

1. Preheat oven to 350 degrees F (175 degrees C).
2. Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
3. In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
4. Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

Source:
"www.allrecipes.com"

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NOTES : Made 6-27-08 Subbed chocolate chips for the raisins, used leftover dinner rolls for the bread. Also can try using chocolate milk for a chocolate bread pudding.

My recipe for Bread and butter Pudding is almost the same as Linda's but I also butter each slice of bread.

Home Cookin Chapter: Recipes From Thibeault's Table

Bread And Butter Pudding With Caramel Sauce
===========================================
5 or 6 slices of bread
1/2 cup butter

1 to 1 1/2 cups sugar
5 eggs
2 cups cream (Or milk)
vanilla
pinch of salt

Caramel Sauce

1 cup butter
1 cup sugar
1 cup brown sugar
1 cup cream
pinch of salt
2 teaspoons vanilla

NOTE: If you prefer the pudding to have more custard, then use less bread so that all of the custard is not absorbed into the bread when baked.

. Cut crusts from bread and spread each slice with butter. (Bread slices
can be left whole, or cut into halves, quarters or cubes.

Place bread buttered side up in a oven proof dish. (may use any shape
dish, or glass loaf pan, cutting bread to fit)

Beat the sugar and eggs together and then add the cream, vanilla and
salt.

Pour over bread and allow the bread to absorb. (make be refrigerated
at this point and baked later)

sprinkle with some white sugar and place dish into a pan of hot water
and bake in a 350 oven for 45 to 1 hour, or until pudding is set and
golden.

To make caramel sauce,

bring butter, sugars, cream and salt to a boil and then simmer for 3 or
4 minutes. Remove from heat and add the vanilla.

Custard sauce for Chocolate Bread and butter Pudding.

The custard sauce was really easy. It was just two cups of milk or
cream ( I used coffee cream) heated to a simmer. Mix three tablespoons
of flour into 1/2 cup of white sugar and mix into a beaten egg.

When the milk is hot, slowly pour the milk into the egg
mixture,stirring constantly. Pour the mixture back into the pot and
cook over low heat until thickened. Remove from the heat and add the
vanilla. Custard should be pouring consistency. Cover the surface
directly with plastic wrap and refrigerate.

Can be made as individual puddings too.

Any chance you could share the recipe? and I've also copied and pasted Ann's recipe with both sauces - yummy :-)

Becky

I think that Lemon sauce is more traditional to serve with Bread Pudding and it is what I always use to serve until I found the Caramel sauce.

Home Cookin Chapter: Recipes From Thibeault's Table

Warm Lemon Sauce
================
Lemon Sauce

1/4 cup fresh squeesed lemon juice
1 teaspoon grated lemon peel
1/2 cup sugar
1 Tablespoon cornstarch
2/3 cup water
1 Tablespoon butter
. Combined sugar and cornstarch in a small saucepan. Mix well. Add lemon
zest, lemon juice and water.

Bring to a boil and simmer for a couple of minutes until the sauce is
thickened and clear. Remove from heat and add butter.

1 cup sugar
1/3 cup fresh lemon juice
6 tablespoons LAND O LAKES® Butter
3 egg yolks
2 teaspoons freshly grated lemon peel
RL`