2 1/4 cups Milk, whole or 2% is best, if using skim (no fat) reduce to about 2 cups or use evaporated with the skim)
2 Eggs, slightly beaten
2 cups Bread cubes, day old (Don't worry about how perfect the chunks or cubes of bread are. You can use wheat or white.)
1/2 cup Brown sugar
1/2 tsp. Cinnamon
1 tsp. Vanilla
1/4 tsp. Salt
1/2 cup Raisins (optional)
1 large apple, peeled and cut into small pieces (optional)
8″ round casserole or 8×8″ square pan for baking in the convection oven.
Cake pan to set casserole bowl in for baking in a conventional oven.
Combine milk and beaten eggs. Add brown sugar, cinnamon, vanilla and salt. Mix well. Add bread cubes and raisins (and apple if using apples) and mix. Place in refrigerator overnight to soak or soak at least 2 to 4 hours before baking. This step creates a pudding that is smooth and the bread chunks disappear during the baking process. If refrigerated, allow extra time for baking if necessary, or warm in the microwave for a short time before baking. (Stir gently before baking to redistribute the bread and raisins.)
*Pour into buttered 8″ round baking dish. Place in shallow pan. Add water to outer pan to 1″ deep. (The reason for the water is to promote more even baking and avoid a browned bottom on the pudding If stored in the refrigerator, cover when cooled to save drying out like most foods should be covered. To remove the lime deposit in the outer pan, wipe with vinegar after baking is completed. If baked in a convection oven, using a pan of water is not necessary.
Bake 350* uncovered for 45 minutes to 1 hour or as needed, until knife inserted in the center comes out clean. (It usually rises to a dome and then comes down about the time it is done.)
Serve warm or cold with ice cream, whipped topping or, as my children love it best, is warm with hot vanilla sauce.
1 cup Granulated sugar
2 Tbl. Corn starch
1 1/2 cups Boilling water
4 Tbl. Butter (optional)
2 tsp. Vanilla
Mix sugar and cornstarch add boiling water and stir with wire whip (helps get out lumps if they happen). Bring to boil and boil 1 minute. Remove from heat add butter and vanilla. Stir well and serve hot over bread pudding or spice cake or ginger bread. Store unused portion in refrigerator. Can be reheated for additional serving occasions. This can also be frozen if necessary.
I hope you enjoy this as my family has for years.
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