Tuesday, July 30, 2013

Bread Pudding

Not really cheap, but tasty.  And kind of healthy, with all that milk and eggs.  You can also add raisins or cut-up apples, if you have kids who will let you do that.  (Mine hates cooked fruit. L)

You can also add rum sauce or whiskey sauce or vanilla sauce, which are lovely.

  • Six or seven cups of stale bread, cut or torn into little chunks (about one-inch in size, but don’t get neurotic about this) (This white bread works really well, but any bread is fine.)
  • 4 cups milk (you can use canned or dry milk is you’re broke)
  • 4 or 5 eggs
  • 2 cups sugar
  • 2 tbs vanilla
  • 1 tsp salt
  • 4 tsp melted and cooled butter
  • ½ cup Raisins or chopped apples (optional)

Put all the torn up bread into a very large bowl.  

In another bowl, whisk together the eggs.  Add the other ingredients and beat well.  Pour these over the bread.  

Mush down the bread really well – make sure all the bread pieces are under the liquid.  Let sit for about 30 minutes.  

Meanwhile, preheat the oven to 350 degrees.

Grease a large baking pan well – I use butter, but Crisco is fine.  Use one of those two, though, not a baking spray.  Get it on there thick
After the 30 minutes is up, pour in the bread mix, and bake at 350 for about 30 minutes, or until the pudding is set – you make have to bake for longer. 

Take it out and let it cool a little before you serve.

Meanwhile, you can make your rum sauce. (Or whiskey or vanilla sauce.)

Rum sauce


  • 1 stick butter
  • 1 cup sugar
  • ½ tbs salt
  • ½ cup rum

Cook the sugar and the butter and salt together over medium heat until they simmer and thicken.  

Remove from heat; stir in the rum.  (Or vanilla, or whiskey.  Or whatever other flavoring you choose, frankly!)

Pour over the bread pudding. 


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