Bread pudding

Bread pudding

Ingredients/Components

• sugar - 2/3 c
• vanilla - 1 tsp
• packed brown sugar - 1/2 c
• butter or margarine - 2 Tbsp
• butter - 2 Tbsp
• cornstarch - 1 Tbsp
• nutmeg - 1/4 tsp
• boiling water - 1 c
• raisins optional - 1/4 c
• lemon juice - 2 Tbsp
• 2 c - 1 pt
• stick butter or margarine, softened - 1 item
• or 4 eggs, beaten - 3 item
• dash of nutmeg and salt - 1 item
• rum or bourbon - 1/4 c
• to 12 cinnamon rolls - 10 item
• In large bowl, cream sugar, butter and eggs
• Continue cooking and beat in butter, lemon juice and nutmeg

How to make bread pudding:

Preheat oven to 350°. In large bowl, cream sugar, butter and eggs. In another bowl, break up cinnamon rolls. Mix cream (milk), vanilla and raisins with egg mixture. Pour this in bread (cinnamon rolls) and let set about 10 minutes. Mix thoroughly after. Lightly butter 9 x 13 x 2-inch pan or equivalent size and pour bread mixture into pan. Smooth top. Bake in 350° oven until set. It need not be firm; bake about 40 to 45 minutes. Serve warm with Lemon or Rum Sauce.Lemon Sauce:1/2 c. sugar1 Tbsp. cornstarch2 Tbsp. lemon juice2 Tbsp. butter1 c. boiling water dash of nutmeg and salt Mix sugar and cornstarch, add boiling water and salt; boil until thick and clear, stirring constantly, about 10 minutes. Continue cooking and beat in butter, lemon juice and nutmeg. Grated lemon rind may be added.Rum Sauce:1 1/4 c. water1/2 c. packed brown sugar1/4 tsp. nutmeg1/4 c. rum or bourbon1 1/2 Tbsp. cornstarch2 Tbsp. butter or margarine In a quart saucepan, combine 1 1/4 cups water, brown sugar and nutmeg. Bring to a boil. In measuring cup, combine rum or bourbon and cornstarch. Mix into sugar mixture. Cook and stir until thickened, about 2 minutes. Stir in butter or margarine. Makes about 1 3/4 cups of sauce.

Recipe categories: Desserts, Puddings and mousses, American.