Bread Pudding

I had some leftover white bread and some croissants from Thanksgiving and decided to use it in one of the few sweet treats I really enjoy....bread pudding.  This recipe is about as basic as it gets, although I substituted pecans for raisins.  You could also use craisins or walnuts.  Or slightly saute some apple and add it to the mix.  And use whatever kind of bread you have on hand...a mixture is always nice.  Adjust amount of bread in the recipe to accomodate whichever bread you're using.

I prefer rum sauce with my pudding, but you can also easily find lemon sauce or vanilla sauce recipes for it.

BREAD PUDDING (4-8 servings, depending on size)

7-8 slices day-old bread
2 Tbsp butter, melted
1/2 cup raisins, optional
3 eggs, beaten
2 cups milk (any: skim, lo-fat, whole)
1/2 to 3/4 cup sugar, depending on how sweet you like it
1 tsp ground cinnamon
1 tsp vanilla extract
Optional: light brown sugar, additional cinnamon, additional raisins or nuts to sprinkle on top

Preheat oven to 350F (175C).

Break bread into small pieces into an 8x8 baking pan.  Drizzle melted butter over bread.  If desired, sprinkle with raisins.

In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla.  Beat until well-mixed.  Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.

If using, sprinkle top of mixture with sugar, cinnamon, and raisins or nuts.

Bake for 45 minutes, or until the top springs back when lightly tapped.

RUM SAUCE

2 Tbsp butter
1 Tbsp cornstarch
1/2 cup sugar
1 cup milk
3 Tbsp light or dark rum

Melt butter.  Mix sugar and cornstarch, stir into butter.  Pour in milk.  Stir until it reaches a boil.  Remove from heat. Stir in rum.

Recipe Source:  adapted from www.allrecipes.com