Desserts

Divine Bread Pudding

Bread pudding is one of my son"s favorite dishes. There is one caveat. His palate is most discriminating probably because until he was seven years old I never gave him salt or sugar except on very rare occasions. This is not easily done, as most of the processed foods already contains much sugar and salt so until he was seven years old, I guarded what he ate as much as I could. His taste buds are so fine tuned that he could tell what I missed in the ingredients when I served him anything. At seventeen he is a much better cook than I am and I so wanted him to say that the bread pudding I made is better than that served at a local restaurant. I had to re-make this recipe eight times before he finally said "Oh, it"s good Mom." 8-10 slices of bread 3 cups of fresh milk one half stick of butter 3 eggs 2 cups sugar (this is too much for me, but I am making this for my son) 1/2 teaspoon cinnamon Vanilla (optional) raisins (optional) Tear bread apart and put in greased baking dish (glass or pan) warm mik on stove, add half stick of butter add sugar, keep stirring until sugar is dissolved and butter is dissolved, (do not heat this up too much, if you do the eggs wil not disperse properly in the mixture) Add cinnamon, stir Pour over the bread. Variation: If you add vanilla, add it to the mixture of milk,sugar, cinnamon and butter after it has cooled to room temperature If you add raisins, you have to keep adding the raisins as you tear the bread and arrange them in the baking dish, the pour the mixture of milk slowly on to the bread layered with some raisins. Most critical: When baking, baking dish has to be on a pan containing 1 inch of water. You can raise the temperature to 450F initially then turnl it to 350F after 10 minutes, then bake for 30 minutes. Rum sauce: one cup milk one half cup sugar one half stick butter one tablespoon corn starch 4 tablespoons of Rum Add the cornstarch to cold mil then dissolve the sugar and butter in the milk by heating slowly and stirring continuously When all ingredients form a thickened syrupy sauce, cool. Add the 4 tablespoons of rum Pour over the bread pudding or serve with the bread pudding. 2009 by Melinda M. Sorensson


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