Bread Pudding

Ingredients

Bread Pudding

• 2 cups milk
• 4 cups course bread crumbs
• 1⁄4 cup butter, melted
• 1⁄2 cup sugar
• 2 eggs, slightly beaten
• 1⁄4 teaspoon salt
• 1 teaspoon cinnamon

Caramel Sauce

• 2 egg yolks
• 1⁄2 cup water
• 1⁄2 cup packed brown sugar
• 1⁄2 cup sugar
• 1 teaspoon vanilla
• 1⁄4 cup butter, cut into 1” pieces

Directions

Bread Pudding

• Heat milk to scalding. Let cool then add the rest of the ingredients.
• Place bread crumbs into a buttered 1 1⁄2 quart casserole dish (7 1⁄2 “).
• Pour mixture over bread crumbs. Bake in a pan of water at 350° for 40 to 45 minutes or until a silver knife inserted in pudding comes out clean.
• Serve warm with caramel sauce.

Caramel Sauce

• In a medium saucepan, beat the egg yolks and water until they are completely smooth Add in the sugars and vanilla. Continue stirring until the yolks are completely incorporated. Add in the butter pieces.
• Heat the mixture to boiling, over medium heart, stirring constantly with a wooden spoon. When it reaches the boil, continue boiling for 1 minute. You may need to lower the heat if it looks like it might boil over. However, it needs to boil for the full minute.
• Take off the heat.
• Pour the sauce through a strainer into a small microwavable container. When cooled, cover the container with its lid, or with plastic wrap.
• Heat the sauce in the microwave for 30 seconds, stir, and heat for another 15 seconds, if needed. It doesn’t need to be hot, just warm enough that it thins somewhat, and is just a bit warmer than room temperature.
• Either drizzle the sauce on plated desserts, or serve in a pitcher to be passed at the table.

Notes

Source

My father.

Images