Rich Bread Pudding
My Mom liked rice pudding but my favorite was bread pudding. This heavenly rich bread pudding is not only a comfort food but also a gourmet delight whether you serve it with the Butter Pecan Sauce or not.
4 eggs
3/4 cup/180 mL sugar
2 cups/500 mL milk
1 cup/250 mL half and half
1/2 cup/125 mL butter, melted
1 tbsp/15 mL Watkins Original Double-Strength Vanilla
3/4 cup/180 mL raisins
2 medium apples, peeled and thinly sliced
2 tsp/10 mL Watkins Cinnamon
1 loaf Texas Toast type thick-sliced bread, torn into pieces
Combine all ingredients except bread. Add bread and allow to soak up liquid, about 20 minutes. Preheat oven to 350°F/180°C. Lightly grease a 9 x 12"/23 x 30 cm glass baking dish and pour bread mixture into pan. Bake about 45 minutes to 1 hour. Serve warm or cold with Butter Pecan sauce. Makes 8 servings.
Note: Mom always sliced the bread into cubes and so do I.
4 eggs
3/4 cup/180 mL sugar
2 cups/500 mL milk
1 cup/250 mL half and half
1/2 cup/125 mL butter, melted
1 tbsp/15 mL Watkins Original Double-Strength Vanilla
3/4 cup/180 mL raisins
2 medium apples, peeled and thinly sliced
2 tsp/10 mL Watkins Cinnamon
1 loaf Texas Toast type thick-sliced bread, torn into pieces
Combine all ingredients except bread. Add bread and allow to soak up liquid, about 20 minutes. Preheat oven to 350°F/180°C. Lightly grease a 9 x 12"/23 x 30 cm glass baking dish and pour bread mixture into pan. Bake about 45 minutes to 1 hour. Serve warm or cold with Butter Pecan sauce. Makes 8 servings.
Note: Mom always sliced the bread into cubes and so do I.
Comments