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Custard Bread Pudding
Ingredients:
2 eggs
2 c. milk
1 c. sugar
1 Tbs. butter, melted
1 tsp. ground cinnamon
10 slices day-old bread (crust removed), cut into 1/2" cubes
1 c. raisins
SAUCE:
2/3 c. sugar
2 Tbs. flour
1 c. water
7 Tbs. butter
1 tsp. vanilla extract
2 eggs
2 c. milk
1 c. sugar
1 Tbs. butter, melted
1 tsp. ground cinnamon
10 slices day-old bread (crust removed), cut into 1/2" cubes
1 c. raisins
SAUCE:
2/3 c. sugar
2 Tbs. flour
1 c. water
7 Tbs. butter
1 tsp. vanilla extract
Directions:
In a large bowl, combine eggs, milk, sugar, butter and cinnamon. Add bread cubes and raisins; mix well. Pour into a greased 11 x7x2" baking dish. Bake at 350 for 50-60 minutes or until a knife inserted near the center comes out clean. Meanwhile, in a saucepan, combine sugar, flour and water until smooth. Add butter. Bring to a boil over medium heat; Cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Serve warm over the warm pudding. Refrigerate leftovers.
Makes 8 Servings
In a large bowl, combine eggs, milk, sugar, butter and cinnamon. Add bread cubes and raisins; mix well. Pour into a greased 11 x7x2" baking dish. Bake at 350 for 50-60 minutes or until a knife inserted near the center comes out clean. Meanwhile, in a saucepan, combine sugar, flour and water until smooth. Add butter. Bring to a boil over medium heat; Cook and stir for 2 minutes. Remove from the heat; stir in vanilla. Serve warm over the warm pudding. Refrigerate leftovers.
Makes 8 Servings
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