Bread Pudding with Warm Butter Sauce
Jon brought home a loaf of french bread with poppy seeds the other day from work… I made 2 breakfast panini’s out of it, but by the 3rd day it was completely stale. The only other thing I could think of doing with it besides throwing it in the trash was making bread pudding. I was a little hesitant with the poppy seeds, but boy did this come out amazing! I found this recipe in the Super Suppers Cookbook.
Butter Sauce:
INGREDIENTS:
- 1/2 cup butter
- 1/4 cup light corn syrup
- 1 cup sifted powdered sugar
- 1 tsp vanilla extract
DIRECTIONS
1. In a small Saucepan combine 1/2 cup butter and 1/4 cup light corn syrup. Cook and stir over low heat until butter melts. Add 1 cup sifted powdered sugar, stirring until sugar dissolves. Remove from heat, stir in 1 teaspoon vanilla.
Bread Pudding with Warm Butter Sauce
Yield: 8-10
Prep Time: 5 minutes
Cook Time: 65 minutes
Total Time: 70 minutes
Ingredients:
- 8 cups stale French or Sourdough bread, cubed (1 loaf)
- 2 cups milk (I used 1/2 cup half and half and 1-1/2 cups rice milk)
- 1-1/2 cups of sugar
- 1/3 cup butter, melted
- 3 eggs
- 1/2 cup raisins (if they are old soak them in a bowl of water for 5-10 minutes to bring them back to life and plump them up!)
- 2 tsp vanilla
- 1 tsp almond flavoring
- 1 tsp ground cinnamon
Directions:
- Pre-heat oven to 350 degrees. Coat a 8 x8 glass pan with cooking spray.
- Cut the stale bread into cubes. In a large bowl stir together bread cubes and milk. Stir in sugar, melted butter, eggs, raisins, vanilla, almond flavoring, and cinnamon. Make sure all of the bread is moist. Pour into prepared pan.
- Bake about 1 hour to until middle is set and top is golden brown. Serve with butter sauce.
Super Suppers Cookbook
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