Bread Pudding Recipe

I can't take credit for these recipes, they are a combination of several different sources.

Bread Pudding

6 slices day-old bread
2 tablespoons butter -- melted
1/2 cup raisins (optional)
4 eggs -- beaten
2 cups milk
3/4 cup white sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

1. Preheat oven to 350 degrees F (175 degrees C).

2. Break bread into small pieces into an 8 inch square baking pan which has been greased. Add rasins and distribute throughout. Drizzle melted butter or margarine over bread.

3. In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.

You can refrigerate at this point. I think it helps bread absorb the custard mixture. Sprinkle top with some sugar before putting in oven.

4. Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped. *****************************************************************************

Here are a couple of sauces to put on top if you wish.

Caramel Sauce

1 cup butter
1 cup sugar
1 cup brown sugar
1 cup cream
pinch of salt
2 teaspoons vanilla

To make caramel sauce, bring butter, sugars, cream and salt to a boil and then simmer for 3 or 4 minutes. Remove from heat and add the vanilla.

Lemon Sauce

1/4 cup fresh squeezed lemon juice
1 teaspoon grated lemon peel
1/2 cup sugar
1 Tablespoon cornstarch
2/3 cup water
1 Tablespoon butter

Combine sugar and cornstarch in a small saucepan. Mix well. Add lemon zest, lemon juice and water. Bring to a boil and simmer for a couple of minutes until the sauce is thickened and clear. Remove from heat and add butter.