Bread Pudding

Written by 
Rate this item
(0 votes)

1 loaf, stale, French Bread
1 quart Milk
4 Eggs
2 cups Sugar
1 teaspoon Cinnamon
1/2 teaspoon Nutmeg
2 tablespoons Vanilla
1 cup Raisins
2 Apples, peeled and diced
1/4 cup Butter

Pull the bread apart and mix with the milk. Beat eggs and add to bread mixture stirring well. Melt the butter in a 9 x 13 pan, on low, on top of the stove. Pour the bread mixture in on top of the melted butter. Bake about 50 minutes in a preheated 350 degree oven until firm.

Topping
1 cup Brown Sugar
1 cup White Sugar
4 tablespoons Flour
2 cups of Water
1 jigger of Rum
4 teaspoons Butter
1 teaspoons Vanilla

Cook sugars, water and flour until clear (high boil). Add butter, vanilla, and rum, stirring until the butter melts, this should be about pudding thickness. Even if it's runny it's wonderful. Pour over the bread pudding, serving both the pudding and sauce warm.
12-14 Servings.

I was in my twenties when I put this recipe together. My dad and I are huge fans of bread pudding. Ervin, my husband usually enjoys everything I make, but he is not a fan of bread pudding. So, when I get a 'hankering' for it I go and share it with our pastor, and good friend, Dr. Phil Willoughby

Related items

Login to post comments

Login Form