Mum's Bread Pudding

Mum's Bread Pudding

Heat the oven to 350°.

Scald together:
2 cups milk
3 tbsp butter
1/4 cup sugar

Let cool for 15 to 20 minutes.

Beat together 2 eggs and 1/2 tsp vanilla.

Once milk mixture is cooled, stir in egg mixture.

Pour over 4 cups of cubed bread in a baking dish, stir to combine, place the baking dish IN a pan of warm water then place them both into the oven.

Bake for 1 hour. Serve with warm cream or maple syrup, hot or cold.

I turn off the oven after baking and let it sit, without opening the oven door for a half hour, helps it stay tender and light. Take it out, cool to room temp. then refrigerate any leftovers. (yeah, right)

In this recipe the ingredients make a BIG difference, so use good stuff. I used a local bakery's cinnamon raisin bread, because I like this recipe with raisins. I've had excellent results with challah and brioche too.  My mum also adds toasted chopped pecans, but I don't like the
crunch in my pudding.

And I always double the recipe. Because it is yummy. *g*



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