One of my favorite desserts for the holiday is bread pudding. I love bread pudding so much I have been known to eat it for breakfast.
It is so easy and versatile. I love that you can use just about any old bread you have laying around. I have even substituted cornbread. This one in the picture was made with a wheat.
You can also freeze any stale bread you might have to use later and just crumble it rather than leave it in whole slices. I have added rum to the mixture, or molasses, or even honey. You do need to adjust your liquid or sugar to match but it is simple to recognize the proper texture after making it a few times.
I like it without the cinnamon and for the Holidays I substitute dried cranberries. I also steam it in a water bath a little longer than cooking time calls for rather than just bake it.
Then you have to have a hot butter rum sauce to top it.
The sauce is just butter, brown sugar, vanilla and plenty of rum, melted together on the stove top.
I use my favorite covered dish to place it all in and bring it to the table to serve.
I never bake it in my fav. dish because I love to have it all warm and broken in pieces so lots of rum sauce pools in different little areas when you spoon it out.
7 slices bread – French, or day-old white bread
1/4 cup butter (approximately) — softened
3 eggs — beaten
4 cups milk
1/4 cup brown sugar
1/4 cup granulated sugar
2 teaspoons vanilla
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup raisins, chopped dates
1/2 cup dried fruit
Heat oven to 325ºF. Slather butter on one side of each of the bread slices. Lay them out in a buttered baking dish so the bread slices cover both the sides and the bottom.
Beat the eggs, mix together sugar, salt and cinnamon and stir into the eggs, then slowly incorporate the milk into this mixture until well-blended. Add vanilla and raisins. Pour this over the bread.
If you have used large slices of bread and have some leftover, push them down into the milk mixture until they soak up liquid, then turn them over and push them down again to soak. Let this sit for about 15 minutes. Cover and bake for 30 minutes, then uncover and continue to bake for 30 more minutes. The pudding will come out of the oven very bouffant and will slowly fall.
“Earth Kitchen Cookbook by Dee Bell”