Ingredients:
- 2 cups whole milk (or half & half)
- ¼ cup butter
- ⅔ cup light brown sugar
- 3 eggs
- 2 tsp cinnamon
- ¼ tsp ground nutmeg
- 1 tsp vanilla extract
- 3 cups bread, torn into small pieces (french bread works best)
- ½ cup raisins (optional)
- 1 cup whole milk (for bread pudding sauce)
- 2 tbsp butter (for bread pudding sauce)
- ⅓ cup sugar (for bread pudding sauce)
- 1 tsp vanilla extract (for bread pudding sauce)
- 1 tbsp flour (for bread pudding sauce)
- 1 dash salt (for bread pudding sauce)
Directions:
- In medium saucepan, over medium heat, heat milk (or half & half) just until film forms over top. Combine butter and milk, stirring until butter is melted. Cool to lukewarm.
- Combine sugar, eggs, cinnamon, nutmeg, and vanilla. Beat with an electric mixer at medium speed for 1 minute. Slowly add milk mixture.
- Place bread in a lightly greased 1 1/2 quart casserole.
- Sprinkle with raisins if desired. Pour batter on top of bread.
- Bake at 350F for 45 to 50 minutes or until set. Serve warm.
- Note: If you make the sauce to put on top of your bread pudding, adjust the sugar in the bread pudding recipe, change it to 1/3 cup (the sauce has the other 1/3 cup)
- For Sauce: Mix everything together and bring to boil for 3-4 minutes, stirring constantly. Set aside for 5 minutes, then pour on warm bread pudding.