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I've been making bread pudding for 30 years and I change my recipe every other time I make it. I'll taste one somewhere and decide I really like that taste, so I come home and mess around with one of the recipes I use. This is my current recipe and I've messed with it so much, I don't remember what it was originally like. This one is pretty good.
4 c. Canned Milk
2 Eggs
2 T. Vanilla
1 ½ c. White Grape Juice
2 tsp. Cinnamon
1 tsp. Nutmeg
1 tsp. Allspice
1 c. Sugar
1 lg. Loaf French Bread (about 10-12 cups, cubed)
1 c. White Raisons
Combine all the ingredients except the bread and raisons and mix well. Add bread and raisons and mix.
Let soak about 3 - 4 hours.
Spray a 9X13" pan with cooking spray.
Bake at 350° for 30 - 45 minutes or until knife inserted in the center comes out clean.
Remove from oven and pour rum sauce over it or serve on the side. It is good without any sauce also.
Rum Sauce:
1 stick Margarine
½ c. Sugar
1 jigger Rum
Mix well and pour over Bread Pudding. |
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