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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I used to teach in a cooking school, and this was one of the most popular recipes. We often made bread pudding to serve as the final touch to a meal. I've added a few variations over the years, and my family loves it. Ingredients:
1/2 cup raisins |
1/2 cup hot water |
4 eggs |
2 cups milk |
3/4 cup sugar, divided |
1 teaspoon vanilla extract |
8 slices french bread (1/2 inch thick) |
butter, softened |
1 teaspoon ground cinnamon |
butter sauce: |
1/2 cup butter, cubed |
1 cup sugar |
1/2 cup plus 2 tablespoons heavy whipping cream |
Directions:
1. Place raisins in a small bowl; pour water over. Let stand for about 10 minutes to soften; drain. In a bowl, beat eggs. Add milk, 2/3 cup sugar, vanilla and raisins. Pour half into a greased 13-in. x 9-in. baking dish. Butter both sides of bread; arrange in a single layer over egg mixture. Cover with remaining egg mixture. Combine cinnamon with remaining sugar; sprinkle on top. Bake at 350° for 30 minutes or until a knife inserted in center comes out clean.
2. Meanwhile, for sauce, melt butter in a saucepan. Add sugar; cook and stir over medium heat for 10 minutes. Remove from the heat and gradually stir in cream. Return to the heat; cook and stir 8-10 minutes longer or until thickened and golden-colored. Serve warm over a slice of bread pudding. Yield: 8 servings.
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