Old Fashioned Bread Pudding
4 Cups leftover Bread-torn in to bite sized pieces (pack bread to make a solid 4 cups)
2 Cups Milk (I used 1 cup milk & 1 cup cream)
4 Tablespoons Butter
½ Cup Sugar
2 Eggs
¼ teaspoon salt
1 teaspoon Cinnamon
½ Cup raisins
Scant handful Craisins
Preheat oven 350Degrees F
· Place bread in a buttered baking dish (1.5 quart) and set aside.
· Scald milk and butter.
· In large bowl combine the sugar, eggs, salt, cinnamon, raisins & craisins.
· Stir some of the scalded milk into the egg mixture then gradually add the entire milk mixture to the eggs, stirring constantly.
· Pour over the bread.
Bake in a water bath.
350 Degrees F for 45 minutes
or until a knife inserted 1 inch from the edge comes out clean.
Serve warm with Vanilla-Rum Custard Sauce
2 Cups Milk (I used 1 cup milk & 1 cup cream)
4 Tablespoons Butter
½ Cup Sugar
2 Eggs
¼ teaspoon salt
1 teaspoon Cinnamon
½ Cup raisins
Scant handful Craisins
Preheat oven 350Degrees F
· Place bread in a buttered baking dish (1.5 quart) and set aside.
· Scald milk and butter.
· In large bowl combine the sugar, eggs, salt, cinnamon, raisins & craisins.
· Stir some of the scalded milk into the egg mixture then gradually add the entire milk mixture to the eggs, stirring constantly.
· Pour over the bread.
Bake in a water bath.
350 Degrees F for 45 minutes
or until a knife inserted 1 inch from the edge comes out clean.
Serve warm with Vanilla-Rum Custard Sauce
Vanilla-Rum Custard Sauce
· 6 large Egg yolks
· 6 Tablespoons Sugar
· 1 Cup Heavy Cream
· 1 Cup Milk
· 1 Tablespoon Vanilla extract
· 3 Tablespoons Rum
Directions:
1. In a medium bowl, whisk egg yolks & sugar for about 3 minutes.
2. In a medium saucepan, heat cream and milk over medium heat until bubbles form around the edge. Slowly whisk cream mixture into yolk mixture; pour back into saucepan. Heat over medium low, add in vanilla and Rum stirring constantly, until sauce coats the back of a spoon, 3-4 minutes or 170 degrees F.
