Bread Pudding Recipe

This is for everyone that has been asking for my bread pudding recipe.

1 quart milk

up to 2 cups sugar (if using doughnuts then no sugar needed)

3 eggs

2 Tablespoons vanilla

1 to 2 packages french bread (you can also use leftover bread, doughnuts, etc.)

Melt 3T butter in 9×13 pan (or 2 quart casserole dish).

Break the bread into tiny pieces and soak in milk until soggy. Add sugar, eggs and vanilla. Stir well.

Bake at 350 degrees for 1 hour or until firm.

(I have used leftover cream cheese danish, chocolate glazed doughnuts, croissants, biscuits – whatever I have lying around the house. The sweeter the bread the less sugar you use. Also, if you need to use an extra cup or two of milk to bread add an extra egg or two as well. After I start adding the milk I watch to see if the bread is “soaking” up all the milk. The staler the bread the more milk you may need. I let the bread soak a while too, my family does not care for a dryer bread pudding.)

For the Sauce:

Melt 1/2 cup butter in a double boiler. Once melted add 1 cup sugar and stir well. Once sugar has melted add a small can pet milk that has been whisked with an egg yolk. Stir well. Once thickened add a shot of Disaronno or Makers Mark. (sometimes i use two shots)

Pour sauce over hot bread pudding

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