Bread Pudding

This is really, REALLY good! This is the first time that I've made bread pudding. I think it would be better with some texas toast instead of the regular thinly sliced wheat bread that I used because I had it. Also, my bread wasn't very stale. I let it set out awhile but it still wasn't the same. When the hubby decides that he's hungry for something, he's hungry for it now!!! It turned out really tasty anyway. I got the recipe from the Food Network and it's one of Paula Deen's recipes, but I changed it a little bit because I ran out of vanilla. It is so good warm and would be good with some homemade ice cream....mmmmm!! So here's my recipe.

Bread Pudding:

• 2 C. granulated sugar

• 5 large beaten eggs

• 1 C. milk

• 1 C. heavy whipping cream

• 2 tsp. pure vanilla extract

• 3 C. thick bread, allow to stale overnight in a bowl

• 1 C. packed light brown sugar

• 1/4 C. (1/2 stick) butter, softened

For the Sauce:

• 1 C. granulated sugar

• 1/2 C. (1 stick) butter, melted

• 1 egg, beaten

• 1/4 C. milk or heavy cream

• 2 tsp. real maple syrup

DIRECTIONS:

Preheat oven to 350º F. Grease a 13 x 9 x 2 inch pan.

Mix together granulated sugar, eggs, milk and cream in a bowl; add vanilla and stir. Pour over cubed bread and let sit for 10 minutes.

In another bowl, mix and crumble together brown sugar and butter.

Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake or 35 to 45 minutes, or until set. Remove from oven.

For the Sauce:

In a saucepan, mix together the granulated sugar, butter and milk over medium heat. Beat the egg and add it in gradually while whisking the sauce quickly so that the egg doesn't cook. Stir together until the sugar is melted. Add the maple syrup and stir. Pour over bread pudding.

Serve warm or cold. Delish!!

Keeping Things Yummy!

Jess