Bread Pudding

I made this once before, using a different recipe, but this one looks very similar so I think it will turn out ok. I was turned onto bread pudding after trying it for the first time at the Wurstfest festival in New Braunfels. I've been hooked ever since. There are several recipes out there that substitute the french or regular bread with Krispy Kreme donuts. OMG Can you imagine?!?! I bet it's pretty good...and very sweet...and fattening...so forget I mentioned it all together. LOL.

As for this recipe, you can find it on pg.252 of the Better Home and Gardens 75th Anniversary Edition. The caramel sauce is on pg.484.

Bread Pudding

4 beaten eggs
2 1/4C milk
1/2C of sugar
1tbs vanilla
1tsp finely shredded orange peel (optional....GOOD THING, because I'm leaving the orange peel out of my bread pudding. Not necessarily because I have anything against oranges, I just don't have the patience and time today to shred orange peel.)
1/2tsp cinnamon
4C French or regular dry bread cubes* (6 tp 7 slices of bread)
1/3C dried cherries, cranberries or raisins (I'll be using golden raisins...I prefer them to regular raisins)

* To dry bread cubes, place them in a large, shallow baking pan and back at 350 degrees for 10 minutes, stirring twice.


1. In large bowl, beat together eggs, milk, sugar, vanilla, orange peel (if desired), and cinnamon. In an ungreased 2-qt. square baking dish toss together bread cubes and dried fruit (i.e., raisins); pour egg mixture evenly over bread mixture. Press mixture lightly with back of large spoon.

2. Bake, uncovered, at 350 degrees for 40-45 minutes or until puffed and knife inserted near the center comes out clean. Cool slightly. Serve with warm bourbon, rum or caramel sauce on top. MMMMMM....

Caramel Sauce

1/2C packed brown sugar
1tbs cornstarch
1/3C half and half or light cream (Oh come on, might as well go with the half and half considering what you're serving it with)
2tbs light-colored corn syrup
1tbs butter
1/2tsp vanilla

In a small heavy sauce pan, combine brown sugar adn cornstarch. Stir in 1/4C water. Stir in half and half, corn syrup, and butter. Cook and stir over medium heat until bubbly (mixture may appear curdled (??)). Cook and stir 2 minutes more. Remove from heat; stir in vanilla. Serve warm. (Cover and chill for up to 3 days)

OK...the caramel sauce looks a little complicated. I have never attempted caramel sauce. If anyone else has, and has any tips for a first-timer....let me know.

Grab your spoons and forks kids...we're eatin' good tonight!