A sweet desert for after the big meal.
*Please note that this recipe creates a large batch.
BREAD PUDDING Yields: 9 Pieces
2 ½ lbs. Sliced bread cut into 1” cubes
1 ¼ lbs. Sugar
4 oz. Raisins
2 tbsp. Vanilla extract
1 tbsp. Cinnamon
5 ½ Cups Milk
In a large bowl, mix the sugar, raisins, vanilla, cinnamon and milk. Once mixed, add the cubed bread. Allow the mixture to set overnight in the refrigerator.
Next day: Whip eggs and add the bread mixture. Pour mixture into a high sided baking sheet and place in pre-heated over at 350° for 55 minutes (time may vary with calibration of ovens). Bake until a dark golden brown topping is achieved.
VANILLA DIPPING SAUCE Yields: 2 ½ Quarts
2 Quarts Half and Half
1 Cup Egg Yolk
1 Cup Sugar
1 Oz. Vanilla Extract
In a large bowl, mix all ingredients thoroughly.
Heat a slice of bread pudding and drizzle the vanilla dipping sauce over top. Try it à la mode with a scoop of vanilla ice-cream on the side!