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Ingredientes
- 2 7/8 lb 5/8-inch bread cubes made from homemade bread, or possibly sufficient to generously fill a 13-by-9-inch pan, (see note)
- 1 c. Raisins
- 1 c. (2 sticks) butter (don't substitute margarine)
- 6 c. 2% lowfat milk, (don't substitute skim or possibly 1% lowfat milk, although whole lowfat milk can Be used)
- 1 7/8 c. Sugar
- 1 1/2 tsp Grnd cinnamon
- 8 x Large eggs, beaten
- 1 1/2 tsp Vanilla extract
- 1 c. (2 sticks) butter
- 2 c. Sugar
- 1 Tbsp. Cornstarch
- 1 c. Half-and-half cream
- 1 Tbsp. Vanilla extract
Direcciones
- Grease 13-by-9-inch pan well with solid vegetable shortening. Don't use vegetable oil spray.
- Combine bread cubes and raisins in large bowl and mound into prepared pan.
- Bread should be piled 2 to 3 inches over top of pan. Over medium heat, heat butter in lowfat milk. Add in sugar and cinnamon and let cold. Add in Large eggs and vanilla and mix well.
- Preheat oven to 350 degrees. Pour liquid over bread cubes and press well to be sure bread soaks up all the liquid. At this point bread mix should be level with pan.
- Bake in preheated oven 45 min. Remove from oven and let cold slightly, then cut into desired number of pcs or possibly spoon into decorative serving dishes. Add in desired amount of hot sauce to each serving. Chill any unused pudding and sauce and reheat to serve.
- Makes about 12 to 16servings.
- Note: Use bakery bread or possibly homemade bread which has been dry out one day, and cubed with crusts on. White, whole-wheat or possibly raisin breads work best. Don't substitute. Quantity equals 1 1/2 large loaves.
- Butter sauce: Heat butter in heavy saucepan. Add in sugar and cornstarch and stir till dissolved. Add in half-and-half and bring to boil. Remove from heat and let cold slightly. When mix is cooled, add in vanilla and stir. Serve hot or possibly chill and reheat in microwave oven.
- at Kaaren Brehmer, restaurant manager, sent the recipe, that was reduced to a family-size serving.
- She wrote: "Bread pudding is a great favorite in our restaurant every day of the year. We also use the butter sauce when we serve cranberry cake in the fall. We use bread from a local bakery and let it dry out before we cube it. We use whatever bread we happen to have i white, whole-wheat and raisin work best."
