Home Made Bread Pudding!
This is a wonderful, comforting and full flavoured dessert. You only have to take a look at the goodies in the ingredients and you will know it's going to be delicious.
Sally tells me she has been making this for many years and has become a 'keeper', often making this for family and friends, to take to pot lucks and parties. It's always popular.
So let's see how easy Sally's recipe is to make.
Recipe by Sally Hall

Prep Time: 20 minutes

Cook Time: I hr 10 mins (includes the sauce)

Yield: 6 - 8 Persons

What you need: 13 x 9 rectangle pan

Ingredients

The Bread Pudding

1 loaf fresh or stale French bread
4 Eggs
about 1-2 quarts / 1 -2 litres Milk
1½ cups/ 300 g Sugar
1 teaspoon Nutmeg
1½ tablespoons Vanilla Extract
1 teaspoon Cinnamon
½ teaspoon Mace (optional)
1 can chopped and diced Peaches (size of your choice depending on how much fruit you like in the pudding)
2 peeled, cored and chopped Apples
1-2 handfuls Raisins (2 small boxes are just right, 1 ounce each)
1 stick / 110 g / 4 oz Butter

The Vanilla Sauce

1 stick / 110 g / 4 oz Butter
1 teaspoon Vanilla
1 cup / 230 ml Evaporated Milk
1 cup / 200g Sugar

OPTIONAL: 1 cup / 200 g chopped PECANS -(some people don’t like pecans or maybe have nut allergies, so you can omit or add to the sauce. If you are making a lot you can make 2 batches one with pecans one without.)

Instructions

To make the Bread Pudding
1. Preheat oven to 350 F / 180 C / Gas 4 and spray 13x9 rectangle pan w/vegetable spray. Melt stick of butter in pan and set aside.

2. Tear bread into small (not tiny) pieces, into a large mixing bowl.

3. Add milk to cover ¾ of the bread. Add eggs & sugar; mix well.

4. Add vanilla, nutmeg, mace & cinnamon; mix well.

5. Add apples, peaches & raisins (pecans if you are adding); mix well.

6. Pour the above mixture into pan with melted butter.

7. Bake for about 1 hour until golden brown.

To Make The Sauce:

1. In a small saucepan melt butter, add sugar & evaporated milk.

2. Stir constantly and bring to a rolling boil; cook on medium heat for 3-10 minutes, stirring constantly until thickened(mixture scorches easily).

3. When thickened and removed from heat, Add the vanilla extract. (when added over high or constant heat, vanilla evaporates).

4. Serve warm/hot over bread pudding. As this mixture cools, it becomes too thick to pour. I serve in a small microwave safe glass pot and reheat as necessary.

***If you are adding pecans to the sauce, add after melting butter and saute for a few minutes then pick up recipe instructions as above.

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Bread Pudding and Vanilla Sauce

Prep Time

20 mins

Cook Time

1 hr 10 mins

Total Time

1 hr 30 mins

 

Servings: 6 - 8

Ingredients

The Bread Pudding

• 1 loaf fresh or stale French bread
• 4 Eggs
• quarts about 1-2 / 1 -2 litres Milk
• 1½ cups / 300 g Sugar
• 1 teaspoon Nutmeg
• 1½ tablespoons Vanilla Extract
• 1 teaspoon Cinnamon
• ½ teaspoon Mace optional
• 1 in can chopped and diced Peaches size of your choice depending on how much fruit you like the pudding
• 2 peeled cored and chopped Apples
• 1-2 ounce handfuls Raisins (2 small boxes are just right 1 each)
• 1 g stick / 110 / 4 oz Butter

The Vanilla Sauce

• 1 g stick / 110 / 4 oz Butter
• 1 teaspoon Vanilla
• 1 cup / 230 ml Evaporated Milk
• 1 cup / 200g Sugar

Instructions

To make the Bread Pudding

1. Preheat oven to 350 F / 180 C / Gas 4 and spray 13x9 rectangle pan w/vegetable spray. Melt stick of butter in pan and set aside
2. Tear bread into small (not tiny) pieces, into a large mixing bowl
3. Add milk to cover ¾ of the bread. Add eggs & sugar; mix well
4. Add vanilla, nutmeg, mace & cinnamon; mix well
5. Add apples, peaches & raisins (pecans if you are adding); mix well
6. Pour the above mixture into pan w/melted butter
7. Bake for about 1 hour until golden brown

To Make The Sauce:

1. In a small saucepan melt butter, add sugar & evaporated milk.
2. Stir constantly and bring to a rolling boil; cook on medium heat for 3-10 minutes, stirring constantly until thickened(mixture scorches easily)
3. When thickened and removed from heat, Add the vanilla extract. (when added over high or constant heat, vanilla evaporates)
4. Serve warm/hot over bread pudding. As this mixture cools, it becomes too thick to pour. I serve in a small microwave safe glass pot and reheat as necessary.