Ingredients:
6 slices day-old bread pepperidge farm cinnamon-swirl bread
1/4 cup butter, melted
1/2 cup raisins (optional)
3 eggs, beaten
2 cups half-and-half
1/4 cup brown sugar
1 teaspoon vanilla extract
fresh grated nutmeg ( to taste)
1/4 cup white sugar
1/4 cup brown sugar
1/2 cup milk
1/2 cup butter
1 teaspoon vanilla extract
Directions:
Preheat oven to 350 degrees F.
Break bread into small pieces into an 8 inch square baking pan.
Drizzle melted butter or margarine over bread.
If desired, sprinkle with raisins.
In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla.
Beat until well mixed.
Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.
Serve warm with Vanilla Ice Cream, French Vanilla Cool Whip, Vanilla Sauce, or Bourbon Sauce.
Vanilla sauce: While pudding is baking, mix together sugar, 1/4 cup brown sugar, 1/2 cup milk, and 1/2 cup margarine in a saucepan.
Bring to a boil, then remove from heat, and stir in 1 teaspoon vanilla.
Serve warm over bread pudding.
Bourbon Sauce: Ingredients1 1/2 cups heavy cream 1 cup half-and-half 2 teaspoons pure vanilla extract 1/4 cup sugar 1 tablespoon cornstarch 3 tablespoons Kentucky bourbon whisky Directions1. Heat the cream, half-and-half, vanilla and sugar in a heavy saucepan over high heat, whisking constantly, for 3 minutes. Stir the cornstarch into the bourbon to dissolve.2. When bubbles form around the edges of the cream, whisk in the bourbon mixture. As the cream bubbles up, remove the pot from the heat and continue whisking vigorously until well blended and slightly thickened. Place the mixture over low heat and simmer for 1 minute. Serve immediately with the Bread Pudding, or store refrigerated in an airtight container for up to 24 hours.NOTE: This sauce is not meant to be thick, but fairly thin.
Servings: 10-12
Time preparation: 20 min.
Time total: 65 min.