May 15, 2007

Awesome Bread Pudding

(shown without the sauce)
My best friend Melissa has the best recipe for bread pudding. She usually makes it with bananas but I love it with peaches. Make it and take it to a pot luck. Your friends and family will adore it.

Then check out her blog.

4 cups cubed day-old French or sourdough bread (1-inch pieces)

1/4 cup margarine, melted

3 eggs

2 cups milk

1/2 cup sugar

2 teaspoons vanilla extract

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 cup sliced firm bananas or sliced peaches (1/4-inch pieces)


3 tablespoons butter or margarine

2 tablespoons sugar

1 tablespoon cornstarch

3/4 cup milk

1/4 cup light corn syrup

1 teaspoon vanilla extract

Place the bread cubes in a greased 2-qt. casserole; pour butter over and toss to coat. In a medium bowl, lightly beat eggs; add milk, sugar, vanilla, cinnamon, nutmeg and salt. Stir in bananas.Poor over bread cubes and stir to coat.Bake, uncovered, at 375 degrees for 40 minutes or until a knife inserted near the center comes out clean.

Meanwhile, for sauce, melt better in a small saucepan.Combine sugar and cornstarch; add to butter. Stir in milk and corn syrup. Cook and stir over medium heat until the mixture comes to a full boil.Boil for 1 minute.Remove from heat; stir in the vanilla. Serve warm sauce over warm pudding.
Yield: 6 servings

Tip... If your bread is not a day old just cut it up and let it set in a warm over for 5 minutes.

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