Bread Pudding

Bread Pudding is a comfort food that has been around for generations.  It's a good recipe to have on hand in hard times because it utilizes stale bread and canned milk - a survival staple.

This is easy and soft, creamy, crunchy, sweet, and really good.  You can use left over hamburger or hot dog buns, french bread, biscuits, or sandwich bread.

 

 

Preheat oven to 350 degrees Fahrenheit.  In an 8 1/2 or 9 inch pan, spray non-stick cooking spray.  Tear bread into pieces until the baking pan is mounded full.

 

Melt 1/4 cup butter and drizzle over the bread.

 

In a mixing bowl, whisk 4 eggs.

Add 1/2 cup brown sugar

1 tsp. cinnamon

1 tsp. nutmeg

1 tsp. vanilla

1 can (2 cups) condensed milk (not sweetened)

 

Whisk eggs and milk mixture until blended

Pour egg mixture over bread and press down lightly with a fork to soak the bread.

Bake 45 min. or until top springs back when touched. 

 

**** You can use whipping cream in place of condensed milk if you want.

 

 

Whiskey Sauce

 

1/2 cup butter

1 cup white sugar

1/2 cup half and half

2 Tbs. whiskey (you can use 2 tsp. rum extract if you prefer)

 

Put butter, sugar, and half and half in saucepan and heat over medium heat till butter melts and sugar dissolves.  Bring to a boil.  Lower to a simmer and simmer five minutes.  Let cool and add whiskey or extract.  Serve over bread pudding.