I had never eaten bread pudding until after we moved to Houston almost 9, years ago. I didnt really get it.
How can bread be pudding?
If you’ve ever had bread pudding then you know it’s one of those things you either love or hate.
The texture is what makes or breaks a good bread pudding for me. It has to be springy, but firm with a little crunch.
Sound difficult? Don’t worry its a cinch.
And it’s delicious.
Directions for Bread Pudding:
1 loaf of french bread
2 tablespoons butter
3-4 eggs beaten
2 cups of milk
2/4 cup white sugar
1/4 cup brown sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Preheat oven to 350 degrees
Cut bread into cubes and place into 9×12 baking dish. Cube butter and place over bread.
In a mixing bowl, combine eggs, milk, sugar, cinnamon and vanilla. Beat until well mixed. Pour over bread and lightly push down with a fork until bread is covered and soaking up the egg mixture.
Bake in oven for 45 minutes or until the top springs back when lightly tapped.
Directions for Vanilla Caramel Sauce
1/2 cup sugar
1/2 cup brown sugar
1/2 cup heavy whipping cream (or half&half)
1/2 cup of butter
1 tsp vanilla
In a small saucepan combine sugars, cream, butter. Cook over medium heat until mixture boils. Stir in vanilla.
Pour the vanilla caramel mixture over the bread pudding as soon as you remove it from the oven.