Aunt Emma's Bread Pudding Recipe #17752
My Aunt Emma made the best bread pudding I've ever had. She passed away about 5 years ago and I just ran across a copy of her recipe in my recipe box. Thought I'd share it with you. The brown sugar melts as it bakes on top so it kind of has a caramelized sauce built in. Crumble the brown sugar over the top between your fingers so it doesn't all sink.
by 1Steve
1¼ hours | 10 min prep
SERVES 8 -12 , 1 9 x 13 inch pan
- 1 loaf white bread (regular size as opposed to Jumbo or family size)
- 1 quart milk
- 1/2 cup melted butter
- 1 cup white sugar
- 4 eggs
- 3 tablespoons vanilla
- 1/2 cup raisins
- 1/2 cup brown sugar
- Break the bread into small chunks in a large bowl.
- Add the white sugar and melted butter and stir.
- Add the eggs one at a time alternately with the milk stirring well so that each egg is incorporated before adding the next one until all the eggs and milk are used.
- Stir in the vanilla and raisins.
- Pour into a greased lasagna pan or a 13x9" inch pan.
- (sometimes the 13x9 tends to get over full depending on the particular loaf of bread).
- Sprinkle the brown sugar evenly across the top of bread mixture.
- Bake in a preheated 350* oven for 1 hour.
- Let cool 20 to 30 minutes as pudding will set firmer as it cools.
- Can be served warm or chilled.
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5 stars