This is the absolute BEST bread pudding ever! I make it every Christmas. The whole family loves it. Bread pudding can be traced back to the early 11th and 12 centuries. People were not keen on wasting food and this was a way to use stale bread instead of throwing it away. It was known as the “poor man’s pudding” in the 13th century England as it was popular with the “lower” classes.
Bread Pudding Recipe
- 2 cups whole or skim milk Do NOT use Almond milk
- 1/4 cup real butter
- 2/3 cup light or dark brown sugar
- 3 eggs
- 2 teaspoons cinnamon
- 1/4 teaspoon ground nutmeg
- 1 1/4 teaspoon pure vanilla extract
- 3 cups French bread Can use regular bread but not recommended
- 1/2 cup raisins You can use various berries for a change and or nuts of your choice, too.
- 1 cup milk
- 2 tablespoon butter
- 1/3 cup granulated white or light brown sugar Do NOT use artificial sweeteners.
- 1 teaspoon vanilla...
- In a medium saucepan, over medium heat, heat milk just until film forms over top. Combine butter and milk, stirring until butter is melted. Let cool to warm.
- Combine sugar, eggs, cinnamon, nutmeg, and vanilla. Mix with an electric mixer at medium speed for about 1 minute. Slowly add milk mixture.
- Place bread in a lightly greased 1 1/2 quart casserole.
- Sprinkle with raisins if desired. Pour batter on top of bread.
- Bake at 350 degrees F for 45 to 50 minutes or until set. Serve warm.
Bread Pudding Sauce
- Combine everything together and bring to a low boil for 3 - 4 minutes, stirring constantly. Set aside for 5 minutes, then pour on warm bread pudding.