Bread pudding is one of the most warming desserts, especially designed for those cold winter days. This is a very old recipe that can be made you're on by simply adding your favorite dried fruits or nuts.
2 cups whole milk
1/4 cup butter
1/3 cup brown sugar (dark or light)
1 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
3 cups of french bread (medium size cubes)
1/2 golden raisins (optional)
In a saucepan, medium sized, heat milk at medium heat. Once a film forms over the top, combine butter until it is melted. Cool to lukewarm.
In a mixing bowl, combine sugar, eggs, cinnamon, nutmeg, and vanilla. Beat with an electric mixer at medium speed for 1 minute. Slowly add milk mixture, making sure it is lukewarm, so as not to cook the eggs in your mixture. Place bread in a lightly greased 1 1/2 quart casserole. At this time if you like sprinkle with raisins and pour well mixed batter over the top of bread. Make sure all bread is covered and soaked with mixture. Place in the oven and bake at 350 degrees F for 45 to 50 minutes or until set. Please see recipe below for an old fashioned rum sauce to pour over warm bread pudding.
11/2 cups of light brown sugar
1/2 teaspoon vanilla
1 tablespoon rum or brandy
3/4 cup of cream
3/4 cup of milk
In a medium size pot, put in the flour and brown sugar and mix well. At this time add the vanilla,rum or brandy, cream, and milk. Mix wet ingredients well. Cook at medium heat, slowly add the flour and brown sugar and whisk until well blended and thickened.Serve hot over bread bread pudding. Note that the sugar should be left out of the bread pudding recipe if you are going to use the rum sauce. This recipe can be extremely sweet if sugar is left in the bread pudding and topped with rum sauce.
Scone recipes can be an indulgent treat if you don't mind the extra calories. But, if you're a scone lover who is watching her weight, you can have your scone and eat it, too.