Bread Pudding

Over the years, I’ve tried many variations on this simple dish but our family recipe for Bread Pudding with Custard Sauce is, by far, my favorite. 

You can substitute dried currants for raisins, or omit the raisins altogether. 

You can also swap out the vanilla for another flavoring, or even rum or whiskey, in the sauce. 

It’s easy to make, flexible and extremely tasty. 

45 minutes cook time with 10 minutes prep time.

Bread Pudding

6 slices day old bread
2 tablespoons butter, melted
1/2 cup raisins (optional)
4 eggs, beaten
2 cups milk 
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 teaspoons vanilla extract

Makes 8 servings.

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, nutmeg and vanilla. Mix well. Pour mixture over bread, and lightly push down with a fork until bread is covered and soaked up the egg mixture. 
4. Bake in pre-heated oven for 45 minutes, or until the top springs back when lightly tapped. 

5 minutes cook time with 5 minutes prep time. 

Custard Sauce

1/2 cup of butter
1 cup sugar
1 teaspoon vanilla 
1 egg

1. Cream butter and sugar.
2. Slowly mix in vanilla and egg, 
3. Stir over low heat for about five minutes. 

Makes 8 servings. 

Serve pudding, with or without sauce, warm or cool.  Refrigerate any left overs. Reheats well. 

Update: 26 January 2014

Our friend @MmeEuLove made her version of our recipe which turned out so well even her cat Hermione was tempted.

We’re tempted, too.

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