Bread Pudding for the Holidays!
The holiday season is upon us once again. I’d like to take the time to wish everyone a belated Happy Thanksgiving and a Merry Christmas.
I get invited to Christmas parties all the time and I never go empty handed. Since the host usually has the main courses taken care of, I like to bring sweets. Bread pudding is my go-to dessert.
This recipe is basic. You might want to add stuff to yours, such as raisins, nuts, dates, chocolate chips, green beans and cookie crumbles to make it your own like. Yes I know I said green beans. Just making sure you’re paying attention.
This recipe will make one 9″x 13″ pan of bread pudding. Feel free to use a disposable foil pan.
What You’ll Need:
One loaf of bread. Leftover bread is fine, hotdog and hamburger buns work as well
3 cups milk
1 and a half cups sugar
1 teaspoon cinnamon
1 tablespoon vanilla
What You’ll Do:
Break up the bread by hand into the pan.
In a separate bowl, whip the eggs, cinnamon, vanilla and sugar with a whisk. Once blended add the milk, mixing well. Slowly pour into the bread and let it settle while you put on some rubber gloves. Then, mix well by hand and pat down even.
Bake for 25-30 minutes in a preheated 350-degree oven.
While your bread pudding is baking you might want to make a little rum sauce.
For this you’ll need one pound of butter slightly melted, one pound of powdered sugar and one quarter cup Bayou Spiced Rum.
In a mixing bowl, slowly blend the powdered sugar and butter. Then add the rum. This will make enough for two or three pans of bread pudding, and can be stored a room temp in a sealed container.
I always make this last minute so I arrive with it still warm.
Enjoy this with a nice cup of egg nog and don’t forget to
STIR DAT POT!