Thread: Bread Pudding

This isn't a seafood recipe, but this is a recipe my grandma made for years for the Holidays. Since it is almost Christmas, I thought I would share it. Merry X-Mas to all.

Bread Pudding

3 cups whole milk
6 tablespoons butter
3/4 cup sugar
6 cups day old homemade bread or french bread-cubed
1/2 cup raisins
1 tablespoon rum
3 eggs beaten 1/4 tsp salt
3/4 tsp nutmeg-fresh grated if you got it.
1 1/2 tsp vanilla

This is a 2 day process to do it right. My grandma made her own bread every few days, so I am partial to homemade white bread, but french bread works fine also. Day one, cube up the bread in about 1/2 to 1 inch cubes. Leave crust on. Place them on a pan and let them dry out over night. This next step is optional, if you don't like raisins, leave them out. Put raisins in a container add rum and let them soak over night. Next day, grease a 2 1/2 quart casserole dish. Preheat oven to 350 degrees. In a large mixing bowl, add bread cubes and raisins and gently mix to get raisins distributed. In a heavy pot, scald the milk. To scald milk, stir milk over medium heat until it turns glossy and forms small bubbles around edge of pot. Must stir or milk will burn. Then add butter and sugar. Pour this over bread and let stand 15 minutes. Add beaten eggs, nutmeg and vanilla and stir gently to combine. Place mixture in greased casserolle dish and bake 45-55 minutes. When knife comes out clean, it is done. If edges start to burn, cover with aluminum foil and continue baking until done. Serve warm topped with butter rum sauce.

Butter rum sauce

1/2 cup butter-softened
1/2 cup sugar
1 egg yolk
1/4 cup water
3 tablespoons rum- I prefer dark because of the stronger molasses/brown sugar taste, but light will work also.

Combine 1st four ingredients in a small sauce pan, stirring well.
Cook over medium low to medium heat stirring constantly, until sugar disolves and sauce thickens. (About 10 minutes) You need to do this slowly and don't get in a hurry or the egg yolk will scramble and you will have small pieces of scrambled egg in the sauce (Yuck). Stir in rum and serve over warm bread pudding.

Thanks for the contribution landlocked. The recipes don't have to be about seafood and family recipes are always the best. Tried and true!

Correction, I mis-typed. Its should have read 2 1/2 quart casserole dish.

[quote author=Landlocked link=topic=385.msg3371#msg3371 date=1324384488]
Correction, I mis-typed. Its should have read [size=10pt]2 1/2 quart casserole dish[/size].
[/quote]
[size=12pt]I made the correction for you in case somebody missed this post. Thanks for the recipe, love bread pudding! :headbang:
Fin[/size]

This bread pudding sounds quite delicious, I would try this at my place and I am sure every one will surely like it.