Tuesday, May 17, 2011

Hands Down The Best Bread Pudding

This is by far is my favorite bread pudding recipe, super easy and by the Queen of butter, Paula Deen! I have revised this recipe quite a bit as I do so many of my recipes to make it taste a little more on my sytle...but still LOVE HER!   Enjoy~
1 cup granulated sugar
5 large beaten eggs
1 cup milk
1 cup of heavy whipping cream
2 teaspoons pure vanilla extract
1 1/2 loaves of cinnamon raisen bread (the thicker the better..I use Panera's Cinnamon Raisen bread) cut into cubes.
3/4 cup packed light brown sugar
1/2 stick butter, softened
For the sauce:
1/2 cup granulated sugar
1/2 cup (1 stick) butter, melted
1 egg, beaten
2 teaspoons pure vanilla extract
1/4 cup dark rum... YES, this adds a KICK like no other!
Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.
Mix together granulated sugar, eggs, and milk in a bowl; add vanilla. Pour over cubed bread and let sit for 1 hour.
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 for 35 to 45 minutes, or until set. Remove from oven.
For the sauce:
Mix together the granulated sugar, butter, egg, and vanilla in a saucepan over medium to low heat. Be careful not to scamble the egg, just temper it...Stir together until the sugar is melted. Add the dark rum, stirring well. Pour over bread pudding. Serve warm or cold with a dallop of whip cream.

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