Sunday, December 30, 2012

Mom's Bread Pudding, tweaked

Walnut Praline Bread Pudding

This recipe is for a 9 x 9 square pan...double it for a lasagna pan

2 C sugar
5 eggs,  beaten
2 C milk
3 tsp vanilla extract

day old italian or french bread, or dinner rolls, torn up (enough to fill pan you are using)

1½ C dark brown sugar
1 stick butter, melted
2 C walnuts
1 Tbsp cinnamon

1 C sugar
1 stick butter
1 egg beaten
3 tsp vanilla extract
½ C brandy or Whiskey (optional, I omit this because I am not a fan of booze in my bread pudding)

Preheat oven to 350°. Grease 9 x9 baker.Break up bread and toss it in the baker.   Combine first four ingredients in a bowl. Pour over bread and let set 15 minutes.

In another bowl, combine brown sugar, butter and walnuts and dollop over the bread mixture.
Bake for 35 mins.

In a sauce pan cook the sauce ingredients until hot. Be careful not to scramble the eggs.  If you mix everything first, and then turn on the heat, and stir as you go, it shouldn't scramble on you.

Pour over bread pudding.

Serve with whipped cream.

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