Traditional Bread Pudding Recipe
This old fashioned, traditional bread pudding makes great use of leftover, dry or stale sweets bread, danish and treats. This favorite dessert is a delicious ending to any meal.
Prep Time: 30 minutes
Cook time: 45 minutes
• 3 cups Milk, scaled and cooled
• 1 TBSP Brandy
• 1/4 cup Butter, melted
• 8-10 sliced Dry Raisin Bread (12oz by weight, you can also use danish or bagels)
• 1 cup Brown Sugar, hard packed
• 1 tsp Cinnamon
• 1/4 tsp Pumpkin Pie Spice
• 3 Eggs
• 1/4 tsp Salt
• 1 tsp Vanilla
• Preheat oven to 325°.
• Lightly spray a 13″x9″ pan with non-stick cooking spray.
• Scald the milk, allow it to cool.
• Melt Butter.
• Cut bread into 1/2″ – 3/4″ cubes, set aside in a large bowl.
• Combine brown sugar, cinnamon and pumpkin pie spice. Reserve 3 tablespoons for topping; mix the rest into the cut up bread, tossing lightly.
• Pour melted butter over bread mixture, toss lightly.
• Place bread mixture into the 13″x9″ pan.
• Combine eggs, salt and vanilla in a bowl; beat for one minute.
• Add scalded, cooled milk and brandy slowly to egg mixture.
• Pour milk mixture over the bread in the 13″x9″ pan.
• Let stand for 5 minutes.
• Top with remaining brown sugar mixture.
• Bake at 325° for 45-50 minutes.
• Top with whiskey, brandy or vanilla sauce, or whipped cream
Makes 12 Servings of Traditional Bread Pudding
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