Saturday, June 27, 2009

Taste Buds: Ultimate Bread Pudding

This is something that my grandmother made for my mother, something that my mother made for me, and someday I hope that I will be making this delicious dish for my kids. I have made a few little modifications to my recipe and I have added Grand Marnier for an adult twist. Oh so yummy.

For the Bread Pudding
10 Texas Toast Slices
2 Eggs
Pam for the Dish
1 Cup Milk
½ Cup Half and Half
3 Tablespoons of Sugar
1 Teaspoon of Cinnamon
½ Teaspoon of Nutmeg
1 Tablespoon of Grand Marnier or Brandy
½ Cup Raisins

For the Sauce
½ Tablespoon of Corn Starch
½ Cup of Sugar
1 Cup of Hot Water
2 Tablespoons Butter

The Bread Pudding
Preheat the oven to 350 degrees

Combine in a large bowl; Milk, Eggs, Sugar, Liquor, and Nutmeg.


Whisk everything together until well blended. Set bowl to the side.


Pam a baking dish so the pudding does not stick.


Cut up Texas Toast slices into squares.


Place the squares in your baking dish.


Mix the raisins with the bread.


Pour the milk mixture over top of the dish making sure to soak all the bread.


Sprinkle the cinnamon on top.


Break up the butter and place small pieces all over the top of the bread.


Bake for 45 minutes to an hour until brown and fluffy.

The Sauce
Put the sugar and the corn starch into a small sauce pot and stir together thoroughly.


Put the stove on medium and add the cup of hot water very slowly to the mixture making sure to stir steadily.


Bring the sauce to a boil making sure to keep stirring steadily.


After the sauce has been at a full boil for a minute add in the butter. Keep stirring until the sauce is nice and thick.


Once the sauce is complete remove the bread pudding from the oven.


Serve this dish in individual bowls with the sauce poured on top.


Divine and OH SO SWEET!


Taste buds enjoy.

1 comment:

paul peggy zeus said...

I LOVE BREAD PUDDING!! and am sure you enjoyed every bite! You can presoak the raisens in the liquor for extra plump and delicious raisens!

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