Bread Pudding My friend, Carol Knox, from London, England, just sent me this one. I’ll make a few translations and add a sauce at the end to pour over it. 1 loaf of day old or stale bread, broken up or cubed 2 cups sultanas (raisins) (I bet it would be great with dried Cranberries or blueberries.) 1/4 cup (1/2 stick) butter, softened 1 cup of brown sugar 4 eggs, beaten 1 tsp. mixed spice (such as: allspice, cinnamon, nutmeg) Zest of one lemon 2+ cups of milk to soak bread in 2 teaspoons pure vanilla extract 1 cup chopped pecans (I added pecans) For the sauce (Sauce Recipe courtesy Paula Deen, 2007): 1 cup granulated sugar 1/2 cup (1 stick) butter, melted 1 egg, beaten 2 teaspoons pure vanilla extract 1/4 cup brandy Directions: 1. In a large bowl put bread and cover with the milk. Leave the bread to soak up the milk for a couple of hours. 2. Pre-heat oven to 150 (350 degrees F). 3. With both hands, squeeze the bread until almost dry and place in another bowl. 4. Add the butter, sultanas (raisins), eggs, sugar, pecans and lemon zest. 5. Squeeze through with your hands until fully mixed. Place in a greased 9x13 dish or one big enough to hold the mixture, about 2 inches deep. 6. Bake in oven 35-45 minutes. It’s set when a cocktail stick (toothpick) comes out clean. For the sauce (if desired): Mix together the granulated sugar, butter, egg, and vanilla in a saucepan over medium heat. Stir together until the sugar is melted. Add the brandy, stirring well. Pour over bread pudding. Serve warm or cold.
Posted on: Tue, 02 Jul 2013 22:46:24 +0000
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