Bread Pudding

Bread Pudding

Serves 4 modestly or 2 sweet teeth. (see below for the unadapted, larger recipe).

This was absolutely delicious! Even The Mr. had some rave reviews, and he's typically not the sweet tooth of the family. Yum. Yum. Double Yum. I will definitely be making this again.

Source: A good friend of mine from book club! Thanks Ann!

Ann's original recipe can be found at the bottom. I adapted it slightly to serve just The Mr. and I, left out the nuts (allergies...) and spices, and used Malibu Rum in the sauce, which I thought would be very complimentary to the coconut flavor of the bread pudding. It was!

1/3 of a loaf of French bread, stale and torn into pieces

1-1/3 c. milk

3/4 c. sugar

2.5 T. butter, melted

1 egg

1 t. vanilla

1/2 c. coconut

1 small bag of candy of your choice: Reeses Pieces, M&M's, peanut butter cups, etc.

Combine all ingredients. Mixture should be moist but not too soupy. Pour into a greased loaf pan. Place into a non-preheated oven. Bake at 350 degrees for 45 minutes, until top is golden brown. Let sit for 15 minutes. Serve warm with sauce.

Sauce:

2-3 T. butter
1/2 c. powdered sugar
1 egg yolks
1/8 c. bourbon or light rum or banana liquor (I used Malibu Coconut Rum)

In a saucepan, melt butter and sugar over medium heat. Do not boil. Remove from heat and slowly blend in egg yolks. Pour in alcohol gradually to own taste, stirring constantly. Sauce will thicken. Pour over pudding decoratively and sprinkle with powdered sugar.

Full Recipe:

1 loaf French bread, stale and torn into pieces

4 c. milk

2 c. sugar

1 stick butter, melted

3 eggs

2 T. vanilla

1 c. coconut

1 c. chopped pecans

1 T. each cinnamon and nutmeg

bag of candy of your choice: Reeses Pieces, M&M's, peanut butter cups, etc.

Combine all ingredients. Mixture should be moist but not too soupy. Pour into a greased 9x12 baking pan. Place into a non-preheated oven. Bake at 350 degrees for 1 hour and 15 minutes, until top is golden brown. Let sit for 30 minutes. Serve warm with sauce.

Sauce:

1 stick butter

1-1/2 c. powdered sugar

2 egg yolks

1/2 c. bourbon or light rum or banana liquor

In a saucepan, melt butter and sugar over medium heat. Do not boil. Remove from heat and slowly blend in egg yolks. Pour in alcohol gradually to own taste, stirring constantly. Sauce will thicken. Pour over pudding decoratively and sprinkle with powdered sugar.